Making homemade gnocchi is easier than you think, affordable and doesn’t require any special equipment. Taking the time to make a batch and then freeze gnocchi is a great way to have ingredients on hand for meals that come together in a matter of minutes. This delicious dish, which is vegetarian, is an Italian favourite with a simple sauce that becomes creamy with the addition of cheese and cooking water – a cooking secret every cook should know!

• 1 large tub (10 oz/300 g) baby spinach, washed
• 1 tub (454 g) ricotta cheese
• 1 large egg
• 1/2 tsp (2 mL) salt
• 3 cups (750 mL) all-purpose flour (approx.), divided

Bruschetta Sauce:

• 2 tbsp (30 mL) canola oil
• 2 cups (500 mL) small diced fresh or canned tomatoes
• 2 small cloves garlic, minced
• 1 tbsp (15 mL) chopped fresh Italian parsley
• 1/2 tsp (2 mL) dried oregano
• Pinch hot pepper flakes (or more to taste)
• 1/4 tsp (1 mL) salt
• 1/3 cup (75 mL) grated Parmesan cheese

In a large skillet, cover and cook spinach over medium heat for about 5 minutes or until wilted. Drain and let cool slightly. Squeeze spinach well. Chop spinach; set aside.

In a large bowl, whisk together ricotta, egg, salt and chopped spinach. Gradually stir in 2 cups (500 mL) of the flour with wooden spoon until a ragged dough forms. Place dough on a floured surface and knead in another 1/2 cup (125 mL) of the flour for 5 minutes to form a smooth, slightly sticky dough.

Divide dough into 8 pieces; roll each into long, thin strands, about 1 inch (2.5 cm) thick. Cut into about 1-inch (2.5 cm) pieces. Toss with some flour.

Roll each piece across tines of a fork or a gnocchi board to form grooves. Toss with flour and place in a single layer on a floured baking sheet. Repeat with remaining dough.

Bruschetta Sauce: In a large non-stick skillet, heat oil over medium heat and cook tomatoes and garlic for about 4 minutes or until juices start to come out. Add parsley, oregano, hot pepper flakes and salt. Cook for about 3 minutes or until softened and thickened slightly.

In a large pot of boiling salted water, cook gnocchi for about 5 minutes or until they float to the top and are tender throughout. Drain with a slotted spoon, and place into sauce along with some of the cooking water to moisten. Sprinkle with Parmesan cheese and toss with sauce until creamy.

Make ahead: If you want to freeze the gnocchi, Place the baking sheet in the freezer until gnoc-chi are firm. Once they are firmly frozen, use a spatula to scrape gnocchi off the baking sheet into a freezer bag or container and freeze for up to 3 months. Add 2 to 3 minutes to the boiling time of the gnocchi when cooking from frozen.