Spinach gnocchi

Pisto Manchego

• 125 GRAM SPINACH, chopped
• 250 GRAM RICOTTA
• 1 EGG
• 2 CLOVES GARLIC, chopped
• 75 GRAM FLOUR
• 1 CUP CHEESE SAUCE

• 4 TOMATOES, peeled and cubed
• 2 ONIONS, sliced
• 1 RED SWEET PEPPER, cut
• 1 GREEN SWEET PEPPER, cut
• 2 ZUCCHINI, cubed
• 2 CLOVES GARLIC, chopped
• PARSLEY

Stir fry the garlic three minutes; add the spinach and stir fry 5 minutes more. Add ricotta, egg, flour and pepper and salt to taste and knead this to a kind of dough - if it is too thin, add some more flour. Make small balls. Bring a large pan of water to the boil, turn the heat low and poach the balls until they start floating, not too many at a time. Put the gnocchi into an oven dish, cover with cheese sauce and bake 10 minutes at 200 degrees Celsius.

Here is a recipe for simple gnocchi.

Stir fry the onions, the garlic and the peppers three minutes in olive oil. Add the zucchini and stir fry five minutes. Add the tomatoes, close the pan and simmer for 15 minutes; stir now and then. Add salt and pepper to taste. Sprinkle with parsley.

This recipe originates from the Spanish region Castilla la Manga.