Spinach & Ricotta Gnocchi


200g fresh spinach leaves, washed
150g ricotta cheese
1 egg
1 garlic clove, crushed
150g parmesan cheese, finely grated
75g flour
Zest of 1/2 lemon
Salt & pepper, to taste


Place the spinach in a large pot together with 1 tbsp of water. Simmer for 3 minutes until wilted. Drain and leave to cool. Squeeze the remaining water out. Chop finely. The spinach should be as dry as possible.
In a large bowl, mix all ingredients together until well combined. If the dough is too wet, add an extra tbsp of flour.
Form the dough into a ball, then divide into four. Roll each quarter into a thin sausage and cut into 1-cm pieces. Roll each piece into a little ball, then press down with a fork.
Bring a large pot of salted water to the boil. Reduce the heat and drop the gnocchi into the pot. Cook for about 3-4 minutes until they rise to the top.
Serve with brown garlic butter, parmesan shavings and toasted pine nuts.

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