Spinach & feta gnocchi with tomato sauce

Spinach & feta gnocchi with tomato sauce


The ingredient of Spinach & feta gnocchi with tomato sauce

  1. 300g frozen chopped spinach, thawed
  2. 350g jar marinated feta, drained, oil reserved
  3. 60g (3/4 cup) finely grated parmesan
  4. 1 egg
  5. 1 teaspoon finely chopped fresh thyme
  6. Salt & freshly ground black pepper
  7. 75g (1/2 cup) plain flour
  8. Fresh thyme sprigs, to garnish
  9. 2 tablespoons reserved marinated feta oil
  10. 2 garlic cloves, finely chopped
  11. 1 400g can diced tomatoes
  12. 125ml (1/2 cup) water
  13. Pinch of sugar
  14. Salt & freshly ground black pepper

The instruction how to make Spinach & feta gnocchi with tomato sauce

  1. Preheat oven to 120u00b0C. Line a baking tray with non-stick baking paper.
  2. Remove the spinach from the packet. Place between 2 doubled sheets of paper towel and press out as much liquid as possible. Place the spinach in the bowl of a food processor. Add 200g of the feta with the parmesan, egg and thyme, and season well with salt and pepper. Process until the mixture is combined.
  3. Transfer the mixture to a medium bowl. Add the flour and use a wooden spoon to mix until just combined.
  4. To make the tomato sauce, heat the reserved oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute or until soft. Stir in the tomatoes, water and sugar, and bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 15 minutes or until the sauce thickens. Taste and season with salt and pepper.
  5. Meanwhile, use two dessertspoons to shape heaped spoonfuls of the mixture to form 12 oval dumplings. Place the gnocchi on the lined tray, ensuring they dont touch.
  6. Bring a large saucepan of salted water to the boil. Add half the gnocchi and cook, uncovered, for 6 minutes (they will rise to the surface halfway through cooking). Use a slotted spoon to drain and transfer the gnocchi to an ovenproof dish. Cover loosely with foil and place in preheated oven to keep warm. Repeat with the remaining gnocchi.
  7. To serve, spoon the tomato mixture into four shallow serving bowls. Top with three gnocchi and then the remaining feta. Garnish with the thyme sprigs and serve immediately.

Nutritions of Spinach & feta gnocchi with tomato sauce

calories: 412.275 calories
calories: 28 grams fat
calories: 13 grams saturated fat
calories: 18 grams carbohydrates
calories: 4 grams sugar
calories: 21 grams protein
calories: 99 milligrams cholesterol
calories: 863.8 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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