Baked Ricotta and Greens Gnocchi with Quick Oven Tomato Sauce

Usually I roll out ricotta gnocchi, cut it and boil it for a few minutes before pan frying. This is fail proof and so quick and easy. It can also be prepped in advance. Olives are also a nice addition to the tomato sauce below.

I usually serve this with salad and some crusty bread, or some roast pumpkin is nice.

TOMATO SAUCE

2 cans cherry tomatoes (fresh sun

ripened tomatoes are delicious in

Summer/Autumn)

3 cloves garlic, finely grated

6–8 tbsp olive oil zest of a lemon – juice to finish 2 small red onions, cut into wedges a handful of fresh oregano or 1 tsp

dried oregano

Put all ingredients (except lemon juice) in a shallow baking/roasting dish and place in a 200°C oven for 30 minutes until bubbling. While that is cooking make the ricotta gnocchi.

RICOTTA GNOCCHI

300 g greens, leaves only. I used a

mixture of silverbeet and spinach 400 g ricotta

2 eggs, lightly beaten

50 g finely grated parmesan plus a

bit extra for the top

1/2 cup of flour (75g) or try buckwheat or chickpea flour for gluten-free a handful of fresh herbs to finish, I usually use parsley and basil is nice when in season salt and pepper to taste

Wilt the greens in a pan with a little water. Cool and the squeeze as much liquid as you can from the greens. Finely chop.

In a bowl place the chopped greens, ricotta, eggs, parmesan and some salt and pepper. Mix together well. Fold in the flour until just combined. Don’t over mix.

Spoon the ricotta mix on to the tomato sauce in about 12 large quenelles

(or dollops). Grate over some extra parmesan. Bake in a 200°C oven for a further 20 minutes until bubbly and slightly golden.

If you are prepping this in advance, cool the sauce before spooning on the gnocchi. Cover and refrigerate until needed.

Cook at 200°C for about 20–30 minutes or until hot and golden. Squeeze over the lemon juice and top with extra herbs.