Name: Ricotta and spinach gnocchi with arrabbiata sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Ricotta and spinach gnocchi; 100 gram baby spinach leaves, blanched, well drained; 350 gram firm ricotta; 3/4 cup grated parmesan; 1/2 cup coconut flour; 1 egg, lightly whisked; 30 gram butter; 2 tablespoon olive oil; Arrabbiata sauce; 1 tablespoon olive oil; 3 rashers rindless bacon, diced; 1 onion, chopped; 2 garlic cloves, crushed, plus extra sliced to serve; 2 teaspoon oregano leaves, plus extra to serve; 1 teaspoon chilli flakes; 2 x 400g cans cherry tomatoes; 2 teaspoon balsamic vinegar

Ricotta and spinach gnocchi with arrabbiata sauce

This beautifully flavoured ricotta and spinach gnocchi with arrabbiata sauce is the perfect low-carb family meal to serve this week. It's so delicious that you won't even miss those carbs!

Ricotta and pinach gnocchi with arrabbiata sauce

Serves 4

Prep

20M

Cook

20M

Total

40M

This recipe first appeared in Woman’s Day.

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Ingredients

Ricotta and spinach gnocchi

100 gram baby spinach leaves, blanched, well drained

350 gram firm ricotta

3/4 cup grated parmesan

1/2 cup coconut flour

1 egg, lightly whisked

30 gram butter

2 tablespoon olive oil

Arrabbiata sauce

1 tablespoon olive oil

3 rashers rindless bacon, diced

1 onion, chopped

2 garlic cloves, crushed, plus extra sliced to serve

2 teaspoon oregano leaves, plus extra to serve

1 teaspoon chilli flakes

2 x 400g cans cherry tomatoes

2 teaspoon balsamic vinegar

Method

1.Using clean hands, squeeze out excess moisture from spinach and finely chop. Transfer to a large bowl with ricotta, parmesan, flour and egg. Season and mix well.

2.Shape level tablespoons of mixture into balls and flatten slightly. Place on a lined tray and cover with cling film. Chill until required.

3.For the arrabbiata sauce: In a medium saucepan, heat oil on medium. Sauté bacon, onion and garlic for 2-3 minutes until softened. Add oregano and chilli, cooking for 1 minute. Stir in tomatoes and simmer for 4-5 minutes until thickened slightly. Stir in balsamic vinegar and season to taste.

4.In a large nonstick frying pan, heat combined butter and oil on high. Working in two batches, fry gnocchi for 1-2 minutes each side until golden. Drain on a paper towel.

5.Divide gnocchi and sauce among four serving plates. Scatter with extra oregano and garlic.

Jennene Plummer