Baked Spinach and Ricotta Gnocchi with Cherry Tomatoes (v)

These ricotta gnocchi are made in a simple mix-together process. The balsamic vinegar adds a lovely depth of flavour to the sauce.


300 grams baby spinach
400 grams firm ricotta
2 tablespoons pine nuts, roasted and roughly chopped
½ cup grated parmesan
2 egg yolks
¼ teaspoon freshly grated nutmeg
finely grated zest 1 lemon`
1 clove garlic, crushed
½ cup panko breadcrumbs
sea salt and ground pepper


2 tablespoons olive oil
2 cloves garlic, crushed
2 x 400-gram tins cherry tomatoes
2 tablespoons balsamic vinegar


1 ball fresh mozzarella, drained and ripped
parmesan for grating

EQUIPMENT: A large ovenproof baking dish or sauté pan.

Preheat the oven to 180°C fan bake.

GNOCCHI: Put the spinach in a heatproof bowl and cover with boiling water, turning to wilt. Drain well then spread over a clean tea towel, roll up and squeeze out all the excess water. It’s important the spinach is dry or the gnocchi will fall apart. Chop finely and place in a large bowl. Add all the remaining ingredients, season and combine well. Refrigerate until ready to assemble.

Heat the olive oil in a saucepan, add the garlic and stir for a few seconds then add the tomatoes and balsamic vinegar

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