ÑOQUIS DE ESPINACA / MANOS A LA OBRA

INGREDIENTS: 400g Ricotta 2 Packages Boiled and Processed Spinach 1 Egg 50g Grated Cheese Pepper, Salt, Nutmeg, Olive Oil 1 Cup Flour 1 Cup Whole Wheat Flour 4 Tomatoes 1 Bunch of Basil STEP BY STEP: In a pot of hot water, blanch 2 packages of spinach for 2 to 3 minutes. Once it boils, remove the spinach and plunge it into a bowl of ice water to stop the cooking process. Remove the spinach and squeeze out the excess water with your hands. Then, transfer it to a blender. Add 400 grams of ricotta and blend. We leave the mixture on a clean counter, add 1 cup of whole wheat flour, 1 cup of all-purpose flour, mix, add an egg, a pinch of nutmeg, a pinch of salt, and 50 grams of grated cheese. We knead the dough and form a thin roll, then cut it with a fork and score it. For cooking: In a pot of hot water, we submerge the gnocchi. Once they float, we remove them and stop the cooking process by placing them in a bowl of ice water. Meanwhile, in a skillet with a little oil, we sauté 4 sliced ​​tomatoes and basil. THEN WE ADD THE GNOCCHI, STIR AND SERVE.