"Gnocchi" Alla Puttanesca

  • Preparation 40 MIN
    Cooking 25 MIN
  • Servings 4


« Gnocchi »

Puttanesca sauce


« Gnocchi »

  1. Wilt the spinach in a steamer for a few seconds. Wring dry, cool and chop.
  2. In a bowl, combine the ricotta, eggs, Parmesan and nutmeg. Add the flour and stir to blend. Season with salt and pepper.
  3. With two spoons, shape balls of about 10 ml (2 teaspoons) each and drop them on a well-floured work surface. Gently roll them in the flour.
  4. Bring the broth to a boil. Add the dough balls, a dozen at a time, into the simmering broth. Cook for about 6 minutes. Remove from the broth and set aside.

Puttanesca sauce

  1. In a saucepan, soften the onion and garlic in the oil. Crush the tomatoes with your hands and add to the saucepan. Simmer for 5 minutes. Add the remaining ingredients and pasta. Continue cooking for 5 minutes and serve immediately.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 520  
Total Fat 32 g  
Saturated Fat 12 g  
Sodium (salt) 775 mg  
Carbohydrates 33 g  
Fibre 4 g  
Protein 25 g