"Gnocchi" Alla Puttanesca

Ingredients

• « Gnocchi »

  • 5 cups (1.25 litres) fresh spinach, trimmed and washed
  • 1 container 300 g ricotta cheese
  • 3 eggs
  • 1/2 cup (125 ml) Parmigiano-Reggiano cheese, grated
  • 1 pinch nutmeg
  • 3/4 cup (180 ml) flour
  • Salt and pepper
  • 6 cups (1.5 litres) chicken or vegetable broth

• Puttanesca sauce

  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cup (60 ml) olive oil
  • 1 can 28 ounces (796 ml) plum tomatoes
  • 2 tablespoons (30 ml) capers, drained and chopped
  • 1 teaspoon (5 ml) anchovy paste (optional)
  • 1/4 cup (60 ml) oil-packed black olives, drained, pitted and halved
  • 1 tablespoon (15 ml) fresh oregano, chopped
  • 1 tablespoon (15 ml) fresh parsley, chopped
  • Salt and pepper