Spinach and Ricotta Gnocchetti

With tomato and chilli sauce

prep
25 MINS
cook
30 MINS
serves
4
prep
25 MINS
cook
30 MINS
serves
4

Ingredients

  • 400g fresh ricotta
  • 125g frozen spinach, thawed, excess moisture squeezed out
  • ½ cup finely grated parmesan cheese
  • 2 tablespoons toasted flaked almonds, roughly chopped
  • ½ cup fresh breadcrumbs
  • 1 egg, lightly beaten
  • ¼ teaspoon grated nutmeg
  • finely grated zest of ½ lemon
  • 400g jar Providore Series Italian Vine Ripened Tomatoes With Red Chilli sauce
  • 1 cup finely grated parmesan cheese, extra

Method

Step 1

Combine ricotta, spinach, parmesan, almonds, breadcrumbs, egg, nutmeg and lemon rind in a large bowl and season to taste. Using wet hands, shape heaped tablespoons of mixture into balls.

Step 2

Spread ½ cup Providore Series sauce over the base of a 1 litre capacity shallow baking dish and place gnocchetti on sauce. Spoon remaining sauce around the gnocchetti. Sprinkle with remaining parmesan cheese. Bake in a preheated oven at 180°C for 30 minutes or until golden brown. Serve accompanied with crusty bread and a crisp green salad.


Tip

Gnocchetti can be assembled a few hours ahead and refrigerated prior to baking.