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Spinach and Feta Gnocchi with Italian Tomato Sauce
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PREP TIME: |
15
mins |
| COOKING TIME:
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35
mins |
| SERVINGS:
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4 |
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Nutritional
Information:
Excellent source of vitamin A. Good source of folate, iron, zinc, vitamin C, magnesium, calcium and riboflavin. Source of thiamin. Food groups: cereal, dairy, vegetables, meat (as egg). Per serve (when serves 4): 2103 kJ (502 cals) 27g protein 35g fat 18g carbohydrate
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Ingredients:
1 bunch English Spinach or 300g baby spinach leaves, washed and trimmed
350g marinated feta drained
40g (1/2 cup) grated parmesan
1 egg
2 tsp finely chopped fresh thyme
freshly ground black pepper
1/2 cup plain flour
Italian sauce:
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 x 400g can chopped 'no added salt' tomatoes
1/2 cup (125ml) chicken or vegetable stock
1/4 cup white wine
pinch sugar
freshly ground black pepper
2 tablespoons finely chopped basil leaves
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Instructions:
Preheat oven to 120?C. Line a baking tray with non-stick baking paper.
Place spinach leaves in a saucepan with 2 tablespoons water, cover, bring to the boil, then reduce heat and simmer briefly until leaves have wilted. Drain and refresh under cold water. Squeeze out the excess water.
Place the spinach, 200g of the feta, the parmesan, egg and thyme in the bowl of a food processor. Process until the mixture is combined and season with pepper to taste.
Place the processed mixture in a bowl, add the flour and mix with a wooden spoon until just combined.
Tomato Sauce:
Heat the olive oil in a saucepan over a medium heat. Add the garlic and cook, stirring until the garlic is soft. Add the tomatoes, stock, wine and sugar and bring to the boil. Reduce heat, add the basil, and simmer, uncovered stirring occasionally until the sauce thickens. Add pepper to taste.
While the sauce is cooking, shape the spinach and feta mixture into 12 oval shaped dumplings using 2 dessertspoons and place the dumplings on the lined tray - making sure they do not touch.
Bring a large saucepan of water to the boil. Place half of the gnocchi dumplings in the boiling water and cook, uncovered, for 6 minutes (the dumplings will rise to the surface half way through cooking). Remove the cooked dumplings with a slotted spoon and place in an ovenproof dish.
Cover the dish with foil and place in the preheated oven to keep warm while repeating the process with the remaining 6 gnocchi.
To serve, divide the tomato sauce between 4 serving bowls and add 3 gnocchi and then sprinkle with the remaining feta and serve immediately.
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