Spinach gnocchi with tomatoes
Instructions
Clean the spinach, Cook for a few minutes with the wash water and a little salt, drain, strizzateli and mince.
If you use those frozen foods thaw at room temperature and then strizzateli and mince.
Together in a bowl the spinach, ricotta, 50 g flour, the egg, the chopped mint leaves and a pinch of salt.
Mixed and formed balls of diameter of about two inches.
Flour them and leave them on hold.
Peel and chop the onion, FRY in a pan with 6 tablespoons oil, add chopped tomatoes in half, peeled peppers and diced, and cook covered for about 15 minutes on low heat.
Place the dumplings in boiling salted water, drain them with a skimmer as soon as they are afloat, toss with prepared sauce and decorated with some mint leaves.
Serve very hot.
Ingredients and dosing for 4 persons
- 400 g of leaf spinach
- 300 g of roman ricotta
- 1 egg
- 1 bunch of mint
- 70 == G Flour
- 1 red pepper
- == 1 yellow pepper
- 300 g of cherry cherry tomatoes
- 1 scallion
- 6 tablespoons of olive oil extra virgin
- Salt