Ricotta and spinach gnocchi

Ricotta and spinach gnocchi Light and fluffy ricotta and spinach gnocchi (based on Sophie Grigson recipe) Ingredients (for four) 650g fresh spinach, cooked until wilting 250g ricotta cheese 100g parmesan, freshly grated 150g plain flour, plus extra for flouring 2 free-range eggs Freshly grated nutmeg Salt and freshly ground black pepper For the sauce 2 tbsp extra virgin olive oil 1 medium onion, chopped 1 carrot, finely diced 2 garlic cloves, chopped 400g can chopped tomatoes 250ml red wine 2 tbsp tomato purée 1 tsp caster sugar Herbs to taste (eg fresh basil) and seasoning To serve Freshly grated parmesan,
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