Spinach & Ricotta Gnocchi in Tomato Basil Sauce

1. 1 Potatoes≈ $2.19 per kg 200 g
2. 2 Fresh spinachpack 150 g ≈ $2.50 50 g
3. 3 Parmesanpack 200 g ≈ $6.00 20 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
5. 5 Wheat flour 50 g
6. 6 Salt 2 g
7. 7 Olive oil 10 ml
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Canned tomatoespack 400 g ≈ $1.30 150 g
10. 10 Tomatoes≈ $4.67 per kg 60 g
11. 11 Fresh basilpack 30 g ≈ $2.50 5 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil baby potatoes¹ in their skins for 25–30 minutes until tender, peel, and mash into smooth purée. Let cool 5 minutes.

2. Blanch spinach 1 minute in boiling water, drain well, and finely chop.

3. Fold spinach, half the grated Parmesan³, 1 egg, and salt into the purée. Gradually mix in flour until a soft, non-sticky dough forms.

4. Roll dough into ropes, cut into 2cm pieces. Boil in salted water 2–3 minutes until they float.

5. Sauté minced garlic⁸ in olive oil 1 minute, add diced tomatoes¹⁰ (with juices) and a pinch of black pepper. Simmer 10–15 minutes until thickened.

6. Stir in chopped basil, add gnocchi, and toss 2 minutes to heat through. Serve with remaining Parmesan³.