«Gnocchi» Alla Puttanesca
«Gnocchi» Alla Puttanesca
Ingredients
- 5 cups (1.25 litres) fresh spinach, trimmed and washed
- 1 container 300 g ricotta cheese
- 3 eggs
- 1/2 cup (125 ml) Parmigiano-Reggiano cheese, grated
- 1 pinch nutmeg
- 3/4 cup (180 ml) flour
- Salt and pepper
- 6 cups (1.5 litres) chicken or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1/4 cup (60 ml) olive oil
- 1 can 28 ounces (796 ml) plum tomatoes
- 2 tablespoons (30 ml) capers, drained and chopped
- 1 teaspoon (5 ml) anchovy paste (optional)
- 1/4 cup (60 ml) oil-packed black olives, drained, pitted and halved
- 1 tablespoon (15 ml) fresh oregano, chopped
- 1 tablespoon (15 ml) fresh parsley, chopped
- Salt and pepper
Instructions
- Wilt the spinach in a steamer for a few seconds. Wring dry, cool and chop.
- In a bowl, combine the ricotta, eggs, Parmesan and nutmeg. Add the flour and stir to blend. Season with salt and pepper.
- With two spoons, shape balls of about 10 ml (2 teaspoons) each and drop them on a well-floured work surface. Gently roll them in the flour.
- Bring the broth to a boil. Add the dough balls, a dozen at a time, into the simmering broth. Cook for about 6 minutes. Remove from the broth and set aside.
«Gnocchi» Alla Puttanesca