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Baked Ricotta & Spinach Gnocchi in a Tomato Sauce

  • Prep Time
    30 mins
  • Cook Time
    30 mins
  • Serving
    2
  • View
    625

Ingredients

    Directions

    Oooh boy these are so so yummy! And perfect for those who would like to make gnocchi for the first time as you do not have to boil the gnocchi separately.

    Step 1

    Place the frozen spinach in the microwave and cook as directed on the packaging. Drain and squeeze as much water as you can out of it. Using a pair of scissors, chop finely. Let it cool. Add the ricotta, beaten egg, a grating of nutmeg and the Parmesan. Season with salt and pepper, combine well and set aside.

    Step 2

    Heat some olive oil in a saucepan, add the garlic, cook, but do not let it brown. Add the crushed tomatoes, tomato paste, pinch sugar, bayleaf, water and stock powder. Bring to a boil, turn the heat down and simmer for a quarter of an hour. Add the chopped basil and season with salt and pepper.

    Step 3

    Preheat oven to 180C.

    Step 4

    Pour some olive oil in a ceramic oven proof dish and top with a layer of tomato sauce, using approximately one third of the sauce.

    Step 5

    Take two tablespoons, take a spoonful of the ricotta mix and using the other spoon upside down, ‘cap’ the other tablespoon, shaping it into an elongated gnocchi, like a quenelle. Place in the dish, and continue with the rest of the ricotta mix, making gnocchi to fill the dish, placing them side by side.

    Step 6

    When you make all twelve gnocchi (you can also make them smaller, using teaspoons), cover with the rest of the tomato sauce. Place in the oven and bake for about 25-30 mins.

    Step 7

    You can also top with mozzarella or any favorite cheese before putting int the oven, or ele grate some fresh Parmesan before serving.

    Jacqui

    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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