Serves 4
It can be difficult to get a good vegetarian Parmesan and you will often
find that a vegetarian Pecorino is a much tastier alternative.
Ingredients
200 g/7 oz baby spinach leaves
150 g/5 oz ricotta cheese
50 g/2 oz plain white flour
60 g/2 1/2 oz vegetarian Pecorino or Parmesan, grated
1 free-range egg yolk
pinch of nutmeg
salt and freshly ground black pepper
extra Pecorino or parmesan , grated
For
the tomato sauce:
1
tablespoon olive oil
1 small red onion, finely chopped
1 small piece fennel or celery, finely chopped (optional)
1 garlic clove, crushed
450 g/1 lb. fresh tomatoes, skinned, deseeded and chopped
150 ml/ 1/4 pint white wine
4 sun-dried tomatoes in oil, chopped
2 tablespoons chopped, fresh flat-leaf parsley
salt and freshly ground black pepper
Method
1.
First, make the tomato sauce.
Heat the oil in a saucepan, add the onion, fennel or celery, if using,
and the garlic and cook gently until tender.
Add the fresh tomatoes and white wine and bring to the boil. Simmer for
about 10 minutes, until starting to reduce and thicken.
Stir in the sun-dried tomatoes, parsley and seasoning to taste.
Keep warm.
2.
Wash the spinach and cook for 1-2 minutes in a covered pan in just
the
water left clinging to the leaves.
Turn into a sieve and press down well to remove as much liquid as possible.
Chop the drained spinach.
3.
Beat the spinach into the ricotta cheese, together with the flour,
60
g/2 1/2 oz of the Pecorino or Parmesan and enough egg yolk to bind.
Season well with nutmeg, salt and pepper.
4.
Use floured hands to help you shape the mixture, about 1 teaspoon at
a time, into little balls.
Bring a large pan of water to the boil and drop batches of the gnocchi into
simmering water.
Cook for 3-4 minutes, until they float on the surface.
Remove with a slotted spoon and place in a greased ovenproof dish.
5.
Pour the sauce over the gnocchi and sprinkle with some grated cheese.
Place under a hot grill until the cheese has melted, then serve immediately.
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