Serves: 4 | Prep time: 20 minutes | Cook time: 5 minutes

Ingredients

350g fresh ricotta

250 grams frozen spinach, thawed, excess liquid removed and chopped

1/4 cup (25g) fresh parmesan, grated, plus extra to serve

1 tablespoon flour, plus approx 2 tablespoons extra for rolling

½ teaspoon ground nutmeg

1 egg, lightly beaten

pepper

500 gram jar of your favourite pasta sauce

2 roasted capsicums (I used jar ones), optional

¼ cup fresh basil, plus extra to serve

salad, to serve

In a large bowl, mix ricotta with the spinach, parmesan cheese, flour, nutmeg, egg and pepper

Mix together well and then use a tablespoon to scoop out even amounts of mix, roll into torpedo shapes and toss in the extra flour - mix should make around 24 gnocchi.

Meanwhile, bring a saucepan of water to a rolling boil.

Gently lower the gnocchi into the water, cooking around 6-8 gnocchi at a time - do not let the water come off the boil.

Cook until the gnocchi float to the surface.

Immediately remove gnocchi from pan with a slotted spoon and drain well.

Meanwhile, heat the pasta sauce in a saucepan .

Roughly chop roasted capsicum and stir through the warmed pasta sauce along with the fresh basil.

To serve, place ¼ of the pasta sauce on the base of each of the serving dishes and top with ¼ of the gnocchi

Serve with extra parmesan cheese, extra basil and a salad

Notes:

The ricotta must be very dry, so buy the one from the deli that they cut into wedges. If it is quite wet, place it on paper towel first to remove as much moisture as possible

I squeezed excess water out of the spinach as well to make it as dry as possible. There was a lot!

You could use fresh spinach, which you cook, but I was looking for the quick and easy option

You can make your own pasta sauce if you wish. But trust me, you have reached domestic goddess status since you have made gnocchi (no matter how easy it was). No need to top that one!

Per serve Approximate amount

Energy 1,150 kJ (275 kcal)

Protein 17 g

Method

Spinach & Ricotta Gnocchi