Appulian Gnocchi with Stewed Saffron Tomatoes

      
         
 
  Ingredients  
     
  • 1 kg fresh spinach, washed well, dried and stems removed • 5 tbl plain flour plus 1/4 cup flour, extra • 1/2 cup grated parmigiano cheese • 1 cup fresh ricotta cheese • 2 lrg eggs • salt and freshly ground pepper taste • FOR THE STEWED TOMATOES • 3 tbl olive oil • 1 kg chopped tomatoes, (fresh or tinned) • 1/2 tsp Krokos Greek red Baby Brand Saffron threads* • 1/2 cup chopped Italian parsley • 1/2 cup black olives, (optional) • extra grated parmigiano cheese  
     
  Preparation  
     
 
  • Steam, microwave or saute the spinach until wilted, them squeeze all excess moisture out of the leaves.
  • Finely chop and place in a large bowl.
  • Add the 5 tablespoons flour, parmigiano cheese, ricotta cheese, eggs and salt and pepper to taste.
  • If the mixture seems particularly moist, add a little more flour.
  • Bring a large pot of water to the boil and salt generously.
  • Meanwhile, shape the mixture into walnut sized balls or ovals and coat in extra flour.
  • Set aside on a floured towel.
  • Meanwhile make the tomato sauce.
  • Heat the olive oil in a saute pan and add the tomatoes.
  • Cook until the liquid evaporates a little, then add chopped olives, parsley and crushed Baby Brand Saffron threads.
  • Add salt and pepper to taste and mix well.
  • Boil the gnocchi a few at a time just until they rise to the surface and place in individual oiled ovenproof ramekins.
  • Spoon over enough tomato sauce to cover, top with extra grated parmigiano cheese and bake at 220c. for 10 minutes until bubbling.
  • Serve immediately.