Spinach and ricotta gnocchi

all details

Loose baby spinach leaves are widely available and, in supermarkets, have pretty much replaced larger spinach in bunches. Look for bright, shiny leaves and stems - avoid limp or slimy ones. Remove the string from bunched spinach before storing in the fridge in a sealed bag. Don't wash spinach until you're ready to use it.

Spinach and ricotta gnocchi
Photo: Jennifer Soo

Ingredients

300g of spinach

500g of dry ricotta

100g of finely grated parmesan

4 eggs

a pinch of grated nutmeg

salt

pepper

nut-brown (burnt) butter`

Method

Blanch  for a minute, drain, squeeze out as much water as possible, then chop. In a bowl, mix 500g of dry ricotta (Brancourt's is good), the chopped spinach, 100g of finely grated parmesan, 4 eggs, a pinch of grated nutmeg, salt and pepper to taste. Using a little flour on your hands, shape each gnocchi into a "torpedo" about 5-6cm long and 2cm in diameter. In a large pot of salted water, poach the gnocchi for 3-4 minutes - they should rise to the surface when ready. Remove with a slotted spoon and drain well.

To serve 

Spoon gnocchi in a serving dish, sprinkle with generous amounts of grated parmesan and finish with nut-brown (burnt) butter.

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  • Cuisine - Italian
  • Course - Main-course

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