| 1 kg fresh spinach, washed well, dried and stems removed | | 5 tbl plain flour plus 14 cup flour, extra | | 1/2 cup grated parmigiano cheese | | 1 cup fresh ricotta cheese | | 2 lrg eggs | | salt and freshly ground pepper taste | | FOR THE STEWED TOMATOES | | 3 tbl olive oil | | 1 kg chopped tomatoes, (fresh or tinned) | | 1/2 tsp Krokos Greek red saffron threads* | | 1/2 cup chopped Italian parsley | | 1/2 cup black olives, (optional) | | extra grated parmigiano cheese |
| | Steam , microwave or saute the spinach until wilted, them squeeze all excess moisture out of the leaves. Finely chop and place in a large bowl. Add the 5 tablespoons flour , parmigiano cheese , ricotta cheese, eggs and salt and pepper to taste. If the mixture seems particularly moist, add a little more flour. | | Bring a large pot of water to the boil and salt generously. Meanwhile, shape the mixture into walnut sized balls or ovals and coat in extra flour. | | Set aside on a floured towel. | | Meanwhile make the tomato sauce . Heat the olive oil in a saute pan and add the tomatoes . Cook until the liquid evaporates a little, then add chopped olives, parsley and crushed saffron threads. Add salt and pepper to taste and mix well. | | Boil the gnocchi a few at a time just until they rise to the surface and place in individual oiled ovenproof ramekins . Spoon over enough tomato sauce to cover, top with extra grated parmigiano cheese and bake at 220c. for 10 minutes until bubbling. Serve immediately. |
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