"Gnocchi" Alla Puttanesca | RICARDO

Ingredients

• 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
• 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