Spinach & ricotta gnocchi
Serves: 4
Ingredients:
- 200g young spinach (washed)
- small handful of parsley leaves (finely chopped)
- 1 garlic clove (crushed)
- 140g ricotta 85g plain flour
- 2 eggs
- 100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve
- freshly geated nutmeg
- Optional, to serve olive oil and rocket
Method:
- Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 minutes until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.
- Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 minutes.
- When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 minute more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.
