Spinach and Ricotta Gnocchi Baked with Cherry Tomatoes

Preheat the oven to 180˚C.

Gnocchi: Cook the spinach or silverbeet in a saucepan of boiling salted water until tender. Drain and refresh in cold water then drain again. Place in a clean tea towel, roll up and squeeze out all the excess water. It’s important the greens are dry or the gnocchi will fall apart. Chop finely and place in a large bowl. Add all the remaining ingredients, season and combine well. Refrigerate until ready to assemble.

Sauce: Heat the olive oil in a saucepan and cook the garlic for 1 minute. Add the tomatoes and simmer for 5 minutes.

Place half the sauce in the baking dish.

To cook: Scoop golf ball-sized spoons of the mixture into your hand and gently squeeze together into a rough oval shape. You should get about 20 gnocchi. Place in the baking dish and spoon the remaining sauce around the gnocchi. Grate over a generous amount of Parmesan and bake for 15 minutes until golden brown. Serve with a salad and crusty rolls.