Spanakopita gnocchi

Instructions

1. Add the spinach to a large saucepan of lightly salted boiling water and cook for 30 seconds or until just wilted. Drain, squeeze out as much water as possible and coarsely chop.
2. Place the ricotta in a bowl with the egg, flour, parmesan and haloumi and stir to combine well. Add the spinach and season to taste. Cover and refrigerate for 1 hour to chilli.
3. Meanwhile, for the tomato chilli sauce, heat the oil in a large frying pan. Add the onion, garlic and chilli and cook for 5 – 6 minutes or until soft. Add the tomato paste and tomatoes, then rinse out the tomato tin with 100 ml water and add to the pan. Simmer for 10 minutes or until slightly thickened and reduced, then season to taste.
4. Dust a work bench generously with extra flour. Turn the gnocchi dough onto the bench and knead until well combined. Divide the dough in half, then roll out each half into a log about 3 cm thick. Using a butter knife, cut into 3 cm pieces.
5. Bring a large saucepan of water to the boil, then season with a good pinch of salt. Add the gnocchi in 4 batches, allowing each batch to float to the surface before removing with a slotted spoon and adding the next.
6. Once the gnocchi is all cooked, toss through the sauce to coat (reserving a few to garnish if you like). Divide between serving bowls, scatter with shaved parmesan and basil leaves and serve.