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Ingredients
For the spinach gnocchi
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spinach - 400g, chopped
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ground nutmeg - 1 tsp
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small onion - 1, chopped
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garlic - 1 clove, crushed
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dried white breadcrumbs - 100g
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plain flour - 60g
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egg whites - 3
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low-fat cottage cheese - 400g
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Parmesan cheese - 40g, grated
For the tomato sauce
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can tomatoes - 350g,
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tomato puree - 1 tbsp
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onion - 1, chopped
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red pepper - 1, seeded and diced
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celery - 1 stick, chopped
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garlic - 1 clove, crushed
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dried oregano - 1 tsp
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vegetable stock - 100ml
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caster sugar - 2 tsp
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ground black pepper and salt
Method
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First, make the tomato sauce.
Place the garlic, onion, pepper, and celery into a pan, add the
stock and bring to the boil. Cook until they are tender.
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Add the tomatoes, tomato puree,
oregano, sugar, pepper and salt. Bring to the boil and simmer
for 30 minutes until thick, stirring occasionally.
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Now make the gnocchi. Cook the
spinach and onion until they are tender, season with pepper,
salt and nutmeg. Cool in a bowl, mix in the remaining
ingredients and shape into about 20 ovals. Keep in fridge for 30
minutes.
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Cook the gnocchi in a salted
boiling water for 5 minutes, remove and drain.
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Cook the tagliatelle in a pan of
salted boiling water until just tender, drain. Transfer them to
the serving plates, top with gnocchi, tomato sauce and shavings
of Parmesan cheese. Serves 4.
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