Spinach and ricotta gnocchi
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.
Photo: Jennifer Soo
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- 300g of spinach
- 500g of dry ricotta
- 100g of finely grated parmesan
- 4 eggs
- a pinch of grated nutmeg
- nut-brown (burnt) butter`
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.
Spoon gnocchi in a serving dish, sprinkle with generous amounts of grated parmesan and finish with nut-brown (burnt) butter.