» Vegetarian Recipes » Spinach and Ricotta Gnocchi with Eggplant Salsa

Spinach and Ricotta Gnocchi with Eggplant Salsa

(Serves 4 Females or 2 Males)

Ingredients

Gnocchi

• 17 Oz no fat ricotta cheese
• 2 Eggs, beaten
• ¼ Large onion, finely chopped
• 2 Tablespoons of fresh oregano, finely chopped
• 2 Garlic cloves, crushed
• Spinach, 2 cups fresh finely chopped OR 9 oz chopped frozen squeezed to remove juice
• Salt and pepper to taste (seasoning)
• Olive oil spray
• Aluminium foil

Eggplant Salsa

• 1 Medium eggplant, finely chopped
• ¾ Large onion, finely chopped
• 6 Medium mushrooms, finely chopped
• 2 Garlic cloves, crushed
• 2 Tablespoons of fresh basil or oregano, finely chopped
• 2 Tablespoons of tomato paste
• 4 Large tomatoes, finely chopped
• 1 Small chilli deseeded and finely chopped or half a teaspoon of chili paste (optional)
• Salt and pepper to taste
• 2 Tablespoons of olive oil
• 1 ½ Cups of boiling water.

Method

Gnocchi – Prepare this first

1. Pre-heat oven to 400°F, line a baking tray with aluminium foil and spray evenly with olive oil spray.
2. In a large bowl, add all ingredients except eggs and seasoning.
3. Add seasoning and combine well, taste and adjust seasoning if necessary, then add eggs and combine.
4. Obtain a lined baking tray, using a teaspoon, scoop up a small quantity and mold it into a small gnocchi shape. Then place it in the baking tray. 
5. Repeat process until the tray is full. Then place the tray in the oven for 20 minutes to bake or until gnocchi are just coloured. If there is more gnocchi mix left, repeat process until all is used up. Once gnocchi have baked, allow to cool, then remove from the aluminium foil.

Eggplant Salsa – Prepare while the gnocchi are baking or cooling

1. Place a large non-stick fry pan on low to medium heat and heat oil.
2. Add onion, garlic, chilli, mushrooms and eggplant, then saute until golden, stirring occasionally. 
3. Add the tomato paste, tomatoes, herbs, salt and pepper, then combine well. Taste and adjust seasoning if necessary. Add the water and combine well.
4. Cook until the eggplant is soft and sauce has reduced.

Serving Suggestions

• Add the gnocchi into the sauce, combine and cook for another few minutes (picture), then serve with a fresh salad.
• Place the gnocchi on a serve plate, put the eggplant salsa in a small dish and use as a dip for the gnocchi.