Spinach & ricotta gnocchi

Name: Spinach & ricotta gnocchi
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 200g young spinach, washed; small handful 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 grated nutmeg; olive oil and rocket, to serve

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Prep Time: 40 minutes

Cook Time: 10 minutes

Total: 50 minutes

Servings: 4

Cost: $9.23 /serving

Author : Celia Brooks Brown

josh eagleton 30 60 minutes 4 servings

Ingredients

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200 grams young spinach, washedsmall handful parsley leaves, finely chopped1 garlic clove, crushed140 grams ricotta85 grams plain flour2 eggs100 grams freshly grated vegetarian Parmesan-style cheese, plus extra to servefreshly grated nutmegolive oil and rocket, to serve

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Instructions

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Step 1

Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins 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.

Step 2

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 mins.

Step 3

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 min 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.