This recipe first appeared in Woman’s Day.
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Ingredients
Ricotta and spinach gnocchi
Arrabbiata sauce
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.