Ingredients
Spinach Gnocchi with Tomato Sauce
- 1 bunch English spinach leaves, large bunch
- 250 g Fresh ricotta, from the deli not the tub as it is too wet.
- 80 g Parmesan cheese, cubed
- 1 egg
- 30 g plain flour, extra for rolling
- Salt and pepper
- 1 clove garlic (large), or 2 smaller cloves
- 20 g olive oil
- 820 g can of tomatoes or equivalent in fresh ripe tomatoes
- 1 tsp sugar
- 1 massell chicken stock cube
- 1 handful of parsley
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Wash spinach thoroughly and set into varoma dish.Place parmesan cheese into TM bowl mill 8 sec Sp9 set aside for gnocchi
Place parsley into TM bowl and chop 5 sec Sp 5 … set aside for sauce
Place 800grm of water into the TM bowl, place varoma dish in place and cook spinach for 15 min varoma temp Sp 3.
Remove spinach and place into colander to drain. Squeeze as much liquid as you can out of it and then place onto clean tea towel or paper towel and press out all of the remaining liquid.
Note: This is very important to have the spinach very dry or else the mix will be too wet.
Set aside to cool.
In the meantime place garlic into TM and chop 5 sec Sp 5
Add oil and sauté 5 mins 100 degrees Sp 1
Add tomatoes, stock cube and sugar and cook for 10 min 100 degrees Sp 3
Add parsley stir 3 sec Sp 2 … set aside into thermo server
Wash and dry TM Bowl
Add spinach, ricotta, parmesan, egg, salt and pepper and 30 grams of plain flour into TM bowl and stir 10 sec Rev Sp 1 or until combined
Form mixture into balls or egg shapes using a tablespoon and the palm of your hand to mould them. Roll in extra plain flour and place onto varoma tray
Rinse out TM bowl and place 1 litre of water into it, set varoma into position.
Cook gnocchi for 25 min Varoma temp Sp 4
Serve with tomato sauce
Cooking time approx. 1 hour
Spinach Gnocchi with Tomato Sauce
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great recipe. We use the leftover sauce for pizza bases, often using the recipe alone just for that.
Delicious. Used frozen spinach and made my own lo-fat ricotta. Mixed the cheese mixture by hand while tomato sauce was cooking. Unfortunately, it only feeds about 2 hungry people! Will be making again, and again. The recipe makes a very generous amount of tomato sauce.
Delicious!
To save time and save having to wash up the thermomix a third time i just mixed the gnocchi mixture in a bowl with a fork while the sauce was cooking.
With the sauce I used pasata and fresh tomatoes instead of tinned.
Shame it only feeds two adults and one kid!
This was such a great dish! Used quinoa flower instead of plain flower. Worked perfectly, will definitely be making again!
Love this one, i used a little less cheese than called for, would probably go a little extra flour as i don't like my gnocchi to soft. Used silverbeat and fresh tomatoes from the garden. I cooked some of my gnocchi in a pot to see if i iprefered it cooked that way over steaming, but steaming came out fantastic, better than boiled as it held together better being steamed. Highly recomend this one!
Loved the gnocchi, I used frozen spinach. Scattered the Gnocchi on the plates and topped it with roasted tomatoes, zucchini and pumpkin, plus a gew leaves of fresh basil and parsley. Absolutely yum...
We made this last night and thoroughly enjoyed it. To save time I steamed the spinach on the stove whilst making the tomato sauce. I used 180g baby spinach leaves instead as I didn't have a bunch of English spinach. To save more time I think you could make the gnocci mix first, put it into a bowl and roll it into shape whilst the sauce is cooking. My very particular partner even called it a "restaurant quality dish" - success!
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