Spinach Gnocchi With Tomatoes

Preparation:

Preparation: Clean the spinach, cook it for a few minutes with only washing water and a little salt, drain, squeeze and chop. If you use frozen ones, let them defrost at room temperature then squeeze and chop them. Combine the spinach, the ricotta, 50 g of flour, the egg, the chopped mint leaves and a pinch of salt in a bowl. Mix and form balls with a diameter of about two centimeters. Flour them and leave them waiting. Peel and chop the spring onion, fry it in a pan with 6 tablespoons of oil, add the halved cherry tomatoes, peeled and diced peppers, then cook covered for about 15 minutes over low heat. Plunge the gnocchetti in boiling salted water, drain them with a slotted spoon as soon as they come to the surface, dress them with the prepared sauce and decorate with a few mint leaves. Serve them hot.