RICOTTA & SPINACH GNOCCHI WITH ARRABBIATA SAUCE

SERVES 4 PREP 20 MINS COOK 20 MINS

• 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 tbsp olive oil ARRABBIATA SAUCE

• 1 tbsp olive oil

• 3 rashers rindless bacon, diced

• 1 onion, chopped, plus extra sliced to serve

• 2 garlic cloves, crushed, plus extra sliced to serve

• 2 tsp oregano leaves, plus extra to serve

• 1 tsp chilli flakes

• 2 x 400g cans cherry tomatoes

• 2 tsp 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. Mix well. 2 Shape level tablespoons 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. Saute 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 two batches, fry gnocchi 1-2 mins each side until golden. Drain on paper towel.

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