Tagliatelle with Spinach Gnochi and Tomato Sauce Recipe

Ingredients for Tagliatelle with Spinach Gnochi and Tomato Sauce:

For the Tagliatelle:

• 12 oz  (340 g) dried tagliatelle or 1 lb (450 g) fresh

For the Spinach Gnochi:

• 4 tablespoons olive oil
• 1 ½ lbs  (675 g)  cooked spinach, chopped
• 8 oz (225 g) cottage cheese
• Salt and ground black pepper
• 1 egg, beaten
• 2 oz (56 g) parmesan cheese, grated
• 4 oz (112 g) plain flour

For the Tomato Sauce:

• 1 onion, peeled and finely chopped
• 1 stick of celery, finely chopped
• 1 red pepper, pith and seeds removed and diced
• 1  or 2 cloves of garlic, peeled and crushed
• ¼ pint (150 ml) vegetable stock
• 1 lb fresh ripe tomatoes, peeled and chopped or 14 oz (400 g) can chopped tomatoes
• 1 tablespoon tomato purée
• 2 teaspoons dried oregano
• Salt and ground black pepper

Method for Tagliatelle with Spinach Gnochi and Tomato Sauce:

For the Spinach Gnochi:

1. Heat the oil in a large frying pan.
2. Add the spinach, cottage cheese and salt and pepper to taste and simmer for 5 minutes, stirring occasionally.
3. Remove from the heat and beat in the egg, half of the grated cheese and the flour.
4. Transfer to a mixing bowl and chill in the refrigerator for 1 to 1 ½ hours until very firm.
5. Roll the mixture into small balls/ovals. Cook the balls in boiling salted water until they rise to the surface.
6. Remove with a slotted spoon and then drain onto kitchen roll.

For the Tomato Sauce:

1. Put the chopped onion, celery, red pepper and garlic into a non-stick pan.
2. Add the stock, bring to the boil and cook for 5 minutes or so until tender.
3. Add the tomatoes, tomato purée and oregano.
4. Season to taste and bring to the boil and simmer for 30 minutes until thick, stirring occasionally.

For the Tagliatelle:

1. Bring a large pan of salted water to a rolling boil.
2. Add the tagliatelle and cook until al-dente.
3. Drain well.

To Serve:

1. Divide the tagliatelle between 4 serving plates.
2. Top with the gnochi, tomato sauce and the remainder of the grated parmesan.