SPINACH & RICOTTA GNOCCHI

SERVES 4 PREP 10 MINS COOK 5 MINS PER SERVE 1518kj COST $

500g fresh ricotta 250g frozen spinach, defrosted, squeezed ½ cup finely grated parmesan 2 eggs, whisked 2 x 400g jars arrabbiata sauce

1 In a large bowl, combine ricotta, spinach, parmesan and egg. Season to taste and mix well to combine. 2 Roll quarter cups of mixture into 24 oval dumplings. Chill. 3 Bring a saucepan of water to the boil on high. Cook dumplings 2 mins until they float. Remove with a slotted spoon.

4 Pour pasta sauce into a deep frying pan. Bring to a simmer on medium. Top with dumplings. Simmer 1-2 mins to reheat.

5 Divide between serving bowls. Top with extra shaved parmesan and basil leaves to serve.