Spinach and Ricotta Gnocchi with fresh tomato sauce

By celebrity chef Ross Burden

Serves 4

Ingredients:

Gnocchi:
• 25g butter
• 1 small onion, finely chopped
• 25g shredded air-dried ham or Proscuitto (optional)
• 300g frozen spinach thawed and thoroughly drained
• Pinch of salt
• 250g ricotta
• 90g flour
• 1 egg
• 80g grated Parmesan
• Large pinch nutmeg

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:
1. Fry the onion in butter, add spinach and salt, continue to cook for 5 minutes
2. Beat ricotta and flour together then add all remaining ingredients, mixing well
3. Flour a large surface and form 2cm thick sausages with mixture
4. Cut into 2cm lengths, pinch in middle (gnocchi comes from the word knee) and dust with flour
5. Poach in salted water then serve with Parmesan and fresh tomato sauce
6. For the fresh tomato sauce
7. Fry onion and garlic in oil and, when soft, add chopped tomatoes
8. Cook slowly for 30 minutes and check seasoning
9. Add oregano leaves and serve with gnocchi or cool and store in fridge or freezer

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