Gnocchi with tomato & ricotta sauce
PersonalPoints™ per serving
Tinned cherry tomatoes add rich colour and flavour, while the creamy ricotta and plump gnocchi makes this dish a comforting start to the week.
Calorie controlled cooking spray
2 clove(s), crushed
½ teaspoons, level
1 can(s), large, cherry
150 g, young leaf
- Mist a large nonstick frying pan with cooking spray and fry the garlic and chilli flakes over a medium heat for 1 minute, or until just golden. Stir in the tomatoes, season well, and cook for 10 minutes. Stir in half the ricotta, then remove from the heat and set aside.
- Meanwhile, cook the gnocchi in a large pan of boiling water for 1 minute. Add the spinach to the pan and cook for a further minute, then drain, reserving 100ml of the cooking water.
- Stir the gnocchi and spinach into the sauce, adding some of the reserved cooking water to loosen the sauce if needed, then season to taste. Serve the gnocchi topped with the remaining ricotta.