Spinach & ricotta gnocchi
Polpetto head chef Florence Knight presents a step-by-step guide to creating light Italian dumplings with cheese
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins + draining, chilling & setting
- Put the ricotta in a sieve and leave over a bowl for at least an hour until the excess liquid has drained out (do overnight if time).
- Put the spinach in large pan with a splash of water and some seasoning. Cover and heat gently, stirring occasionally until wilted down completely. Tip into a sieve and drain, squeezing out the excess liquid, then put in a clean tea towel and squeeze out as much liquid as you can. Roughly chop.
- Beat the ricotta until fluffy and add the parmesan. Add the chopped spinach. Use a fine grater to add a good grating of nutmeg and season really well with salt and pepper. Add half of the lemon zest. Mix together well with your hands, then chill for 30 minutes.
- Dust the work surface with a handful of the semolina and put the rest in a shallow baking tray. Divide the spinach mixture into four and roll each batch into a thin sausage, using some of the semolina on the work surface to stop it from sticking.
- Cut with a sharp knife to pieces about 3cm long. Repeat until all the mixture is used. Carefully coat the pieces in the semolina then bury in the tray of semolina and put in the fridge overnight.
- To cook, drop the gnocchi in a deep pan of salted boiling water and leave until they bob to the surface. Drain.
- Serve dressed with extra-virgin olive oil, the rest of the lemon zest, grated Parmesan and black pepper.
PER SERVING
814 kcalories, protein 42.6g, carbohydrate 94.8g, fat 29.1 g, saturated fat 16.2g, fibre 7.4g, salt 1.6 g
Recipe from olive magazine, June 2012.
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Ingredients
- 500g ricotta
- 550g spinach
- 150g Parmesan , grated, plus extra for serving
- a good grating nutmeg
- 1 lemon , zest finely grated
- 500g semolina
- extra-virgin olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins + draining, chilling & setting
Ingredients
- 500g ricotta
- 550g spinach
- 150g Parmesan , grated, plus extra for serving
- a good grating nutmeg
- 1 lemon , zest finely grated
- 500g semolina
- extra-virgin olive oil
PER SERVING
814 kcalories, protein 42.6g, carbohydrate 94.8g, fat 29.1 g, saturated fat 16.2g, fibre 7.4g, salt 1.6 g
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