Spinach and Ricotta Gnocchi Baked with Cherry Tomatoes

, from Issue #42. August, 2015
Photography by Manja Wachsmuth.
Spinach and Ricotta Gnocchi Baked with Cherry Tomatoes

Instead of the usual boiling method, these light as air gnocchi are baked in the oven with cherry tomatoes and Parmesan.

Serves: 4


400 grams spinach or silverbeet, stems removed
400 grams firm ricotta
2 tablespoons pine nuts, roasted and roughly chopped
½ cup grated Parmesan
2 egg yolks
¼ teaspoon freshly grated nutmeg
finely grated zest 1 lemon
1 clove garlic, crushed
½ cup fresh white breadcrumbs
sea salt and freshly ground pepper

2 tablespoons olive oil
2 cloves garlic, crushed
1 x 400 gram tin cherry tomatoes
Parmesan for grating

4-5 cup capacity ovenproof baking dish, lightly greased


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.