Spinach & ricotta gnocchi

Spinach & ricotta gnocchi

  • Rating: 4 out of 5.97 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal287
fat15g
saturates8g
carbs19g
sugars2g
fibre2g
protein20g
low insalt0.86g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.97 ratings
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