Ingredients

• 500g/1lb 2oz frozen spinach
• thawed
• or 650g/1lb 7oz fresh spinach
• cooked until wilting
• 250g/9oz ricotta cheese
• 100g/3½oz parmesan
• or similar vegetarian hard cheese
• freshly grated
• 150g/5oz plain flour
• plus extra for flouring
• 2 free-range eggs
• freshly grated nutmeg
• salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1 medium onion
• chopped
• 1 carrot
• finely diced
• 2 garlic cloves
• chopped
• 2 x 400g/14oz cans chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp caster sugar
• 1 bouquet garni (3 generous sprigs fresh thyme
• 2 bay leaves
• 2 big sprigs fresh parsley
• tied together with string)
• salt and freshly ground black pepper
• freshly grated parmesan
• or similar vegetarian hard cheese

Directions

• For the gnocchi
• place the thawed frozen spinach or cooked fresh spinach into a sieve to drain. Squeeze out as much water as possible
• then weigh the spinach - you should have 250g/9oz of spinach after all the water has been squeezed out. Chop it up finely.
• Place the ricotta into a large bowl and beat until smooth. Add the spinach
• parmesan
• flour
• eggs and plenty of nutmeg. Season generously with salt and freshly ground black pepper and mix well with your hands
• making sure it is evenly blended. Cover and leave in the fridge for an hour or more before moving on to the next step.
• For the sauce
• heat the oil in a large pan and fry the onion and carrot slowly until tender. Add the garlic and cook for another minute.
• Add the tomatoes
• tomato purée
• caster sugar and the bouquet garni
• then season with salt and freshly ground black pepper and stir. Leave to simmer gently for about 30 minutes
• stirring frequently to prevent it from catching on the bottom
• even adding a splash of water if necessary. Remove from the heat
• remove the bouquet garni and allow to cool slightly.
• Place the tomato mixture into a food processor and blend until smooth
• then set aside.
• Dredge a large plate with plenty of flour. Take dessertspoons of the chilled ricotta mixture
• roll into neat balls
• then roll in the flour. Place on a floured tray and set aside until needed.
• Shortly before you intend to eat the gnocchi
• bring a wide
• shallow pan of water to the boil
• then turn the heat down to a more gentle simmer. Carefully add your gnocchi to the pan
• taking care not to overcrowd
• and poach for 10-15 minutes
• turning occasionally.
• Meanwhile
• gently reheat the tomato sauce.
• When the gnocchi are cooked
• remove them from the water with a slotted spoon and place onto warmed plates
• or into one large shallow serving dish
• and pour over the tomato sauce. Sprinkle with grated parmesan.