Spinach and Ricotta Gnocchi

Ingredients - Gnocchi
1 tablespoon olive oil
500g spinach leaves
225g ricotta cheese
115g parmesan or pecorino cheese, grated
2 eggs, lightly beaten
55g plain flour
Pinch of nutmeg
Salt and pepper

Ingredients - Sauce
2 tablespoons olive oil
2 shallots, finely chopped
1 carrot, peeled and finely diced
2 garlic cloves, crushed
800g canned chopped tomatoes
1 tablespoon tomato puree
6 fresh basil leaves

Method
1. Cook spinach in oil for 1-2 minutes until just wilted - drain, leave to cool, squeeze out as much water as possible
2. Finely chop spinach, add ricotta cheese, half the parmesan, the eggs and flour - mix well - season to taste with salt, pepper and nutmeg - chill for at least an hour
3. Meanwhile make sauce - fry shallots, carrot and garlic for 3-4 minutes until soft - add tomatoes and tomato puree, and bring to the boil - simmer uncovered for 10-15 minutes until sauce is reduced and thickened - season to taste and add basil leaves
4. Shape dessertspoonfuls of the gnocchi with floured hands into small balls
5. Bring a saucepan of water to a simmer - carefully add the gnocchi in small batches and cook gently for 2-3 minutes until they rise to the surface - transfer to a warm serving dish to keep warm
6. Serve the gnocchi with the sauce poured over the top - sprinkle with parmesan

Status
Looks tasty!