Name: Spinach & ricotta gnocchi
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Italian
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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Spinach & ricotta gnocchi

Spinach & ricotta gnocchi

Celia Brooks Brown

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Serves 4

Easy

Prep: 40 mins

Cook: 10 mins

A star rating of 4 out of 5.109 ratingsRate

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These luxurious gnocchi are both light and spoilingly rich at the same time

Vegetarian

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Lemon tart with summer berries

A star rating of 4.8 out of 5.40 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal287
fat15g
saturates8g
carbs19g
sugars2g
fibre2g
protein20g
salt0.86g

low

Method

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.

Recipe from Good Food magazine, May 2010

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A star rating of 4 out of 5.109 ratings

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