Gnocchi with Tomato, Spinach and Ricotta
adapted from Olive, November 2005

Serves 6

You could vary this recipe by using your favourite pasta shape instead of gnocchi, and stirring 1 tub of ricotta cheese directly into the sauce along with the spinach to make it nice and creamy. It probably goes without saying that some cooked bacon or leftover ham would be good in this too.

2 x 500 g packs of potato gnocchi
2 x 400 g good-quality jars of tomato sauce
200 g baby spinach, washed
2 x 250 g tubs of ricotta cheese
a handful of freshly grated Parmesan, to serve

Preheat the oven to 200°C.

Cook the gnocchi according to packet instructions and drain. Meanwhile, heat the tomato sauce, add the spinach and stir until wilted. Put the cooked, drained gnocchi in a lightly oiled ovenproof dish, pour the sauce over and dot with blobs of ricotta. Scatter the grated Parmesan over and pop into the hot oven until bubbling and golden, about 10 minutes.