Spinach, Basil & Ricotta Gnocchi with Burst Cherry Tomatoes
Serves 4
Ingredients
1 cup cherry tomatoes (I used the ones still on the vine)
1kg fresh gnocchi
2 cups baby spinach
1/4 cup fresh basil
250g ricotta
1 tbsp Apple cider vinegar
1 preserved lemon (can use lemon juice if you’d prefer)
1 tsp honey
2 garlic cloves
1/4 cup olive oil
Salt & Pepper
Method
Pre heat oven to 200 degrees and boil a large pot of water. Put spinach, basil, majority of olive oil leaving a bit to put on the tomatoes, the ricotta, preserved lemon or lemon juice, vinegar, garlic and salt and pepper. If all the spinach doesn’t fit in then do the first cup and then once you’ve blended add in the second cup. Blend together until completely smooth and creamy. Set aside. Put the tomatoes on a lined or greased oven tray and into the oven for around 10 mins or until they’ve all burst their skins and are wrinkled. Once the water is boiling, pour in the gnocchi and cook for 2 mins. Drain and put back in the pot, then pour the sauce on top and mix well. Spoon into bowls. Place the tomatoes on top and season again.