SPINACH & RICOTTA GNOCCHI

SERVES 4 PREP 10 MINS COOK 5 MINS

◆ 500g fresh ricotta

◆ 250g frozen spinach, defrosted, squeezed

◆ ½ cup finely grated parmesan

◆ 2 eggs, whisked

◆ 2 x 400g jars arrabbiata pasta sauce

1 In a large bowl, combine ricotta, spinach, parmesan and egg. Season. Mix well to combine.

2 Roll quarter cups of mixture into

24 oval dumplings. Chill until required.

3 Bring large saucepan of water to boil on high. Cook dumplings 2 mins until they rise to the top. Remove with slotted spoon. Drain on paper towel.

4 Pour pasta sauce into large 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.