The wonders of Spinach
14th July 2011 | Southlands Farm News
The spinach in the veg garden is perfect for picking.I thought I would share a really good quick supper recipe. All you need is a good quantity of fresh spinach, a jar of passata (chopped tinned tomatoes would do),a packet of gnocchi, and cheese.I often use up bits of Brie and other cheeses I have in the fridge.Delicious with a big salad and children love it too!
Gnocchi with three cheeses and tomato sauce(serves 4)
3oz/ 85g butter
14floz/ 400ml passata
Pinch sugar
Salt, freshly ground pepper and nutmeg
24oz/ 675g fresh spinach
14oz/ 400g packet of fresh gnocchi
1buffalo mozzarella, drained and sliced
2sprigs of basil
3oz/ 80g soft blue cheese such as Gorgonzola or Dolcelatte
2oz freshly grated Parmesan
Olive oil
Pre- heat oven to 200C/ 400F/ gas6
Cook spinach in a large pan with a little water until wilted.
Drain, squeeze out excess water.Add 1oz/ 30g butter stir until melted.Season and spread spinach over the bottom of an ovenproof dish.
Bring a pan of salted water to the boil, add the gnocchi, cook for a couple of minutes until the gnocchi floats to the top.Drain well and arrange on top of the spinach.
To make the tomato sauce, melt 2oz/ 55g butter in a pan.Add the passata, dash salt, pinch of sugar and pepper.Bring to the boil and simmer for a few minutes.Pour this sauce over the gnocchi. Nestle slices of mozzarella and basil into the sauce. Dot with blue cheese and scatter with Parmesan. Drizzle a little olive oil on top and bake for aprox 15 mins until bubbling and golden brown.
(recipe Jane Lovett)
We love this on it’s own or with a big green salad and garlic bread.Enjoy!
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