BAKED SPINACH AND RICOTTA GNOCCHI WITH CHERRY TOMATOES

These ricotta gnocchi are made in a simple mix-together process. The balsamic vinegar adds a lovely depth of flavour to the sauce.

GNOCCHI 300 grams baby spinach 400 grams firm ricotta

2 tablespoons pine nuts, roasted and roughly chopped

½ cup grated parmesan 2 egg yolks

¼ teaspoon freshly grated nutmeg

finely grated zest 1 lemon` 1 clove garlic, crushed ½ cup panko breadcrumbs sea salt and ground pepper SAUCE 2 tablespoons olive oil 2 cloves garlic, crushed

2 x 400-gram tins cherry tomatoes

2 tablespoons balsamic vinegar TO TOP 1 ball fresh mozzarella, drained and ripped

parmesan for grating

EQUIPMENT: A large ovenproof baking dish or sauté pan.

Preheat the oven to 180°C fan bake.

GNOCCHI: Put the spinach in a heatproof bowl and cover with boiling water, turning to wilt. Drain well then spread over a clean tea towel, roll up and squeeze out all the excess water. It’s important the spinach is dry or the gnocchi will fall apart. Chop finely and place in a large bowl. Add all the remaining ingredients, season and combine well. Refrigerate until ready to assemble.

SAUCE: Heat the olive oil in a saucepan, add the garlic and stir for a few seconds then add the tomatoes and balsamic vinegar and simmer for 5 minutes.

Tip the sauce into the baking dish. Scoop golf ball-sized spoons of the gnocchi mixture into your hand and gently squeeze together into a rough shape. Nestle into the tomatoes then dot over the ripped mozzarella and top with a generous grating of parmesan. Bake for about 25 minutes until golden and bubbling.

SERVES 4