Appulian Gnocchi With Stewed Saffron Tomatoes

Directions

1. Steam, microwave or possibly saute/fry the spinach till wilted, them squeeze all excess moisture out of the leaves. Finely chop and place in a large bowl. Add in the 5 Tbsp. flour, parmigiano cheese, ricotta cheese, Large eggs and salt and pepper to taste. If the mix seems particularly moist, add in a little more flour.
2. Bring a large pot of water to the boil and salt generously. Meanwhile, shape the mix into walnut sized balls or possibly ovals and coat in extra flour.
3. Set aside on a floured towel.
4. Meanwhile make the tomato sauce. Heat the extra virgin olive oil in a saute/fry pan and add in the tomatoes. Cook till the liquid evaporates a little, then add in minced olives, parsley and crushed saffron threads. Add in salt and pepper to taste and mix well.
5. Boil the gnocchi a few at a time just till they rise to the surface and place in individual oiled ovenproof ramekins. Spoon over sufficient tomato sauce to cover, top with extra grated parmigiano cheese and bake at 220c. for 10 min till bubbling. Serve immediately.