Ricotta & spinach gnocchi with roasted tomato sauce

Step 1

Preheat oven to 200ºC. Line a baking tray with non-stick baking paper. Place the combined tomatoes on the tray. Bake for 20-30 minutes or until they start to collapse. Use scissors to remove the truss from cherry truss tomatoes, leaving the tops intact.

Step 2

Meanwhile, pat the ricotta with paper towel to remove excess moisture. Place the ricotta, spinach, parmesan, nutmeg and egg in a bowl. Mix until well combined. Add flour and use your hands to combine until a stiff, slightly sticky dough forms that comes away from the side of bowl (don't worry if there's flour left in the bowl, you don’t need to incorporate it all).

Step 3

Line a tray with non-stick baking paper. Divide the dough into 4 even portions. Roll each portion on a lightly floured surface into a 2cm-thick log. Use a lightly floured knife to cut logs into 2cm pieces. Roll each piece into a ball. Place on the prepared tray.

Step 4

Gently roll the back of a lightly floured fork over the top of each gnocchi.

Step 5

Add enough water to a large deep frying pan to reach a depth of 5cm. Cover and bring to the boil. Add one-quarter of the gnocchi and cook for 2-3 minutes or until they rise to the surface. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining gnocchi.

Step 6

Heat 30g butter in a large frying pan over medium heat. Add half the gnocchi and cook, tossing, for 2-3 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining gnocchi.

Step 7

Add cherry tomatoes to pan and coarsely mash. Season with salt and pepper. Stir in remaining butter. Add gnocchi. Toss until well combined. Top with cherry truss tomatoes and basil. Serve with rocket, if desired.