Ri­cotta & Spinach Gnoc­chi with Arrab­bi­ata Sauce

Women's Weekly (Malaysia) - - Cook Smart - Prep 20 mins / Cook 20 mins / Serves 4

100g baby spinach leaves, blanched,

well-drained

350g firm ri­cotta

¾ cup grated parme­san

½ cup co­conut flour

1 egg, lightly whisked

30g but­ter

2 tb­sps olive oil

ARRAB­BI­ATA SAUCE

1 tbsp olive oil

3 rash­ers rind­less beef ba­con, diced

1 onion, chopped, plus ex­tra sliced,

to serve

2 gar­lic cloves, crushed, plus ex­tra sliced,

to serve

2 tsps oregano leaves, plus ex­tra, to serve

1 tsp chilli flakes

2 x 400g cans cherry toma­toes

2 tsps bal­samic vine­gar

1. Us­ing clean hands, squeeze out ex­cess mois­ture from spinach and finely chop. Trans­fer to a large bowl with ri­cotta, parme­san, flour and egg. Sea­son and mix well.

2. Shape level tb­sps of mix­ture into balls and flat­ten slightly. Place on lined tray and cover with plas­tic wrap. Chill un­til re­quired.

3. ARRAB­BI­ATA SAUCE Mean­while, in a medium saucepan, heat oil on medium. Sauté beef ba­con, onion and gar­lic 2-3 mins, un­til soft­ened. Add oregano and chilli, cook 1 min. Stir in toma­toes and sim­mer 4-5 mins un­til thick­ened slightly. Stir in bal­samic vine­gar and sea­son to taste.

4. In a large non-stick fry­ing pan, heat com­bined but­ter and oil on high. Work­ing in 2 batches, fry gnoc­chi 1-2 mins each side un­til golden. Drain on pa­per towel.

5. Di­vide gnoc­chi and sauce among 4 serv­ing plates. Scat­ter with ex­tra oregano and gar­lic.

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