Appulian Gnocchi With Stewed Saffron Tomatoes Recipe

• 1 kg fresh spinach, washed well, dry and stems removed
• 5 Tbsp. plain flour plus 1/4 c. flour, extra
• 1/2 c. grated parmigiano cheese
• 1 c. fresh ricotta cheese
• 2 lrg Large eggs salt and freshly grnd pepper taste
• 3 Tbsp. extra virgin olive oil
• 1 kg minced tomatoes, (fresh or possibly tinned)
• 1/2 tsp Krokos Greek red saffron threads*
• 1/2 c. minced Italian parsley
• 1/2 c. black olives, (optional) extra grated parmigiano cheese

Directions