Spinach and ricotta gnudi (gnocchi) with tomato and basil

Ingredients

• 280g cooked spinach (560g raw baby spinach)
• 175g firm fresh ricotta, drained
• 60g plain flour, plus a little extra for dusting
• 40g grated parmesan, and a little extra for grating
• 1 free-range egg
• Zest of 1 lemon, finely grated
• 1 can reduced salt chopped tomatoes
• 2 cloves garlic chopped
• 75ml extra virgin olive oil, plus extra for drizzling
• 1 cup basil leaves
• Sea salt flakes
• Black pepper, freshly ground

Preparation

1. Squeeze the spinach well to expel any excess liquid and finely chop. Loosen with your fingers. Mix with the ricotta, flour, parmesan, egg and lemon zest in a medium mixing bowl until well combined.
2. Tip the mixture onto a lightly floured benchtop and divide equally into 12 pieces. Roll into balls and set aside on a lightly floured (or baking paper-lined) tray. Refrigerate for 30 minutes to firm slightly.
3. Meanwhile, place a medium-sized pot over low heat and add the olive oil and garlic. As the garlic begins to brown, gently add the chopped tinned tomatoes, half the basil leaves, salt and pepper. Bring gently to the boil and simmer for 3–4 minutes.
4. Bring a large saucepan of water to the boil and add a good pinch of salt.
5. Place the gnudi gently into the boiling water and cook for about 4–5 minutes or until they rise to the surface and float. Gently remove the gnudi with a slotted spoon and place into a bowl. Drizzle with extra virgin olive oil, add a sprinkle of salt and pepper.
6. Serve onto the tomato sauce, grate a little parmesan over the top, and scatter with the remaining basil leaves.