Caramelised garlic and spinach gnocchi with ricotta

Name: Caramelised garlic and spinach gnocchi with ricotta
Ingredients: 1 garlic bulb; 3/4 cup (185ml) extra virgin olive oil; 1 bunch English spinach, chopped, plus extra spinach leaves to serve; 1/2 cup (40g) grated pecorino or parmesan, plus extra to serve; 500g gnocchi; 25g unsalted butter; 1 tbs white wine vinegar; 1 cup (240g) ricotta, crumbled

3.6

(3)

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Servings: 4

Cost: $10.78 /serving

Author : delicious. team

power food english spinach folate rich

Caramelised garlic and spinach gnocchi with ricotta

Ingredients

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1 garlic bulb3/4 cup (185 milliliters) extra virgin olive oil1 bunch English spinach, chopped, plus extra spinach leaves to serve1/2 cup (40 grams) grated pecorino or parmesan, plus extra to serve500 grams gnocchi25 grams unsalted butter1 tbs white wine vinegar1 cup (240 grams) ricotta, crumbled

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Instructions

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Step 1

Preheat oven to 220°C. Place the garlic on a piece of foil, drizzle with 1 tbs oil and wrap to enclose. Place on a baking tray and roast for 30 minutes or until very soft.

Step 2

Squeeze the garlic from cloves into a food processor (discard garlic skins), with the spinach, pecorino and 1/2 cup (125ml) oil. Season, then whiz until smooth. Set aside.

Step 3

Cook the gnocchi in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking liquid.

Step 4

Heat remaining 2 tbs oil and butter in a large frypan over medium-high heat. Add the gnocchi and cook, tossing, for 4-5 minutes until golden. Add the vinegar, reserved cooking liquid and spinach sauce, and toss through gnocchi.

Step 5

Divide gnocchi among bowls. Dot with ricotta, and sprinkle with the extra pecorino and spinach leaves.