Spinach and Cheese Gnocchi with Spicy Tomato Sauce

This is an old family favourite, and I just figured out how to copy and then paste onto Blogger, with the very kind help of Lillyella. This will come in very handy for recipes as I do have the cook book I made for my kids online, not I will just be able to copy and paste instead of typing them out again. Much easier!
A friend who I have been cooking for while she is having cancer treatments requested this for her dinner tonight. Unfortunately I did not take any photos, I was too busy cooking. I hope you will enjoy!

Spinach & Cheese Gnocchi ( I always double this so these will be leftovers)

1/2-lb. spinach leaves (I use frozen, chopped spinach)
4 tbsp. butter, melted
1 cup well drained ricotta cheese
2/3 cup grated Parmesan cheese
2 eggs
7-tbsp. flour and more as needed for rolling
3/4 tsp. salt
Fresh ground pepper to taste
Pinch of nutmeg
1/2 cup grated Parmesan cheese

Cook spinach in 1 tbsp. of melted butter over medium high heat, stirring often, until it is completely tender and the liquid has evaporated completely. It should be just sticking to the pan. This may take 10 to 15 minutes. Puree the cooked spinach in a blender or food processor.
In a fairly large bowl, combine the spinach puree with the ricotta cheese, Parmesan cheese, eggs, 7-tbsp. flour, salt, pepper and nutmeg. Stir the mixture vigorously until it is perfectly blended and lump free. Chill the mixture for at least 1/2 hour.
Using 2 teaspoons, form little gnocchi about the size and shape of a pecan. Scoop up a rounded teaspoonful of the mixture in one spoon, then with floured hands; shape into the oval shape. Drop into a bowl of flour. Roll it in the flour, dust it off, and put it down on waxed paper. Continue forming the gnocchi until all of the mixture is used up.
To cook the gnocchi, drop them carefully into a large pot of simmering salted water. Allow them to simmer (not boil) for 10 to 12 minutes, stirring them very gently once or twice with a wooden spoon to make sure they don’t stick to the bottom of the pot or to each other. Remove them from the water with a slotted spoon and drain them on a clean cloth (tea towel).
Pour half of the remaining butter into a large shallow casserole pan. Arrange the gnocchi in it in one layer. Pour the remaining butter over them and sprinkle them with the Parmesan cheese. Bake the gnocchi in a preheated 350 F oven for 15 to 20 minutes, or until they are hot through and the cheese is starting to colour.
Serve with spicy tomato sauce. Serves 6.


Spicy Tomato Sauce

3 tbsp. olive oil
4 cloves garlic, minced
1/2-tsp. red pepper flakes
1 large can plum tomatoes, pureed
1 tsp. salt
1/2 tsp. pepper
1/3 cup dried basil

In a large skillet heat the oil. Add garlic and pepper flakes, cook until fragrant but not browned. Stir in the tomatoes, salt, pepper and basil and cook until thickened.