Spinach and Ricotta Gnocchi AKA Pre Game Pasta Night

PREP TIME: 10 MINS

COOK TIME: 30 MINS

INGREDIENTS:

• 2 tbsp extra virgin olive oil
• 1 x 500g packet potato gnocchi (or double for a more pasta to sauce ratio)
• 2 x 350g tubs light ricotta
• 450g frozen spinach portions
• 1 cup vegetable stock
• 3 garlic cloves, crushed
• 1 cup grated parmesan
• 1/4 cup pine nuts
• 1 tsp salt
• 1 tsp black pepper

To serve:

• Fresh basil leaves
• Extra grated parmesan
• Chopped cherry tomatoes
• 1/4 cup toasted pine nuts

INSTRUCTIONS:

1. Heat a large pan over medium heat.
2. Add the olive oil and crushed garlic, sautéing until fragrant.
3. Toss in the pine nuts and cook for 1–2 minutes until lightly golden.
4. Add the frozen spinach and vegetable stock. Cover with a lid and let it simmer for a few minutes, stirring occasionally to help break up the spinach.
5. Once the spinach has softened and broken down, stir in the ricotta until well combined.
6. Use a hand blender to briefly blend the mixture — it doesn’t need to be completely smooth, but blending helps reduce stringiness.
7. Season with salt and pepper to taste. Reduce the heat to low and allow the sauce to gently simmer.
8. Meanwhile, cook the gnocchi according to the packet instructions.
9. Once cooked, drain the gnocchi and add it directly to the spinach and ricotta sauce. Stir to coat.
10. In a separate pan, toast the additional pine nuts until golden
11. Plate the gnocchi and top with fresh basil, cherry tomatoes, extra parmesan, and the toasted pine nuts. Season with more salt and pepper if desired.