Ricotta and Spinach Nhoque

1

Wash the spinach and separate only the leaves

Place it in a pot, cover, and cook over medium heat for 5 minutes or until wilted

Squeeze out excess liquid, chop, and reserve

2

In a bowl, mix together the ricotta cheese, flour, egg, cooked spinach, Parmesan cheese, olive oil, and salt

Knead lightly until smooth

Roll out on a floured surface and cut into small pieces

3

Boil 2 liters of water and add chicken broth

Cook the nhoque, adding it slowly to the surface

Remove with a skimmer, place in a dish, and reserve

Sauce

Refry the onion and garlic in sunflower seed oil for 5 minutes

Add tomato puree, carrot, and bay leaf

Mix and cook over medium heat, stirring occasionally, for 30 minutes

Blend in a blender and spread over the nhoque

Dust with Parmesan cheese and serve.