GnocchiServes 4
Ingredients for the gnocchi
- 25g butter
- 1 small onion, finely chopped
- 25g shredded air-dried ham or Prosciutto (optional)
- 300g frozen spinach thawed and thoroughly drained
- Pinch of salt
- 250g ricotta
- 90g flour
- 1 egg
- 80g grated Parmesan
- Large pinch nutmeg
Ingredients for the fresh tomato sauce
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 45ml olive oil
- 500g fresh tomatoes, skinned and seeded, retaining juices
- 15g fresh oregano
Method for the gnocchi
- Fry the onion in butter, add spinach and salt, continue to cook for 5 minutes.
- Beat ricotta and flour together then add all remaining ingredients, mixing well.
- Flour a large surface and form 2cm thick sausages with mixture.
- Cut into 2cm lengths, pinch in middle (gnoccho comes from the word knee) and dust with flour.
- Poach in salted water then serve with Parmesan and fresh tomato sauce.
Method for the fresh tomato sauce
- Fry onion and garlic in oil and, when soft, add chopped tomatoes.
- Cook slowly for 30 minutes and check seasoning.
- Add oregano leaves and serve with gnocchi or cool and store in fridge or freezer.
Nutritional information about spinach
Spinach is very good for you and is well known for its nutritional qualities. It contains high levels of vitamin A and folate. Vitamin C, iron and calcium are present in significant amounts, as are several antioxidants.
Nutritional information about tomatoes
Tomatoes are packed full of vitamins A, C and E, but it's the tomato's natural red pigment, lycopene, that has had the medical profession suggesting its role as a "miracle fruit". Evidence suggests that a high intake of lycopene (an effective antioxidant) can help reduce the risk of cancer and other serious diseases.
Some nutrients are lost when tomatoes are cooked, but it is thought the concentration of lycopene increases with cooking, especially if cooked in olive oil. Processing tomatoes into more concentrated forms such as some soups and sauces increases the lycopene concentration; it also increases as the fruit naturally ripens.
Our thanks to 'I'm in season' for permission to use this recipe