Ricotta & Spinach Gnocchi

A variation of a very famous dish from the Italian region of Tuscany, where this type of dumpling is called (naked), this classic ravioli with spinach and ricotta is definitely a loved dish around the world. I've used areesh for this recipe, instead of the classic ricotta, which is a local's or sometimes mistakenly referred as cottage cheese. Changing the normal all-purpose flour to gluten free flour makes this dish ideal for those who want to shy away from gluten. Light and delicate in taste, you will not even be able to taste the difference, trust me!

Serves: 1

40 mins

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Ingredients

1 whole egg
2 tbs flour (optional) sifted
1/2 tsp nutmeg
50g grated Parmigiano cheese
Few leaves of fresh basil
1 garlic clove finely chopped
Salt to taste

Steps

Boil the spinach in salted water for 2 to 3 minutes. Drain in a colander and when cool, squeeze all remaining water out of the spinach. It is very important that the spinach is dry. Chop it up in small pieces.
Stir the areesh cheese using a fork to soften it up and then add the spinach, mixing well. Add the egg, making sure the mixture is not too wet and then add the Parmigiano cheese and the spices. The mixture should feel soft, yet firm and when rolled into a small ball, it should hold the shape.
Roll the balls in the sifted flour and keep them separated and chilled until ready to cook. Make the sauce by adding the garlic, the basil and the roughly chopped tomatoes into a large saucepan, where the olive oil should have been heating up. Cook for 15 minutes only, as you want a fresh and fragrant sauce. Bring a large pot of salted water to a roaring boiling point and then add the dumplings in.
As soon as they come afloat they are ready to be tossed into the sauce. Sprinkle with more grated Parmigiano cheese if you wish, and serve immediately.

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