Spinach Gnoochi

Ingredients

908g Potatoes
400g Spinach
1 Egg
1/4 tsp Nutmeg
1 Onion
3 Cloves Garlic
2 tins Chopped Tomatoes
2 tbsp Basil
113g Low fat Cheddar Cheese

Peel and dice the potatoes, boil until soft, drain and mash. Blanch the spinach for 2 minutes, drain, squeeze out excess water and finely chop. Place in a bowl and mix with potatoes.

Beat egg, add to the potato mix with nutmeg. Season well and mix until well combined. Cilli in the fridge overnight.

Preheat oven to 190c. Finely dice onion and crush garlic. Place in a pan with tomatoes and basil, bring to the boil, cover and cook for 6-8 minutes. Season and transfer to shallow oven dish.

Shape potatoes into balls or long rolls. Put them on top of the tomato mixture, grate cheese over the top and place in the oven for 10 - 20 mins until golden on top.

Free on Green Day when using cheese as healthy a