This recipe for Spinach and Ricotta Gnocchi has been adapted from Food For Your Brood.
Every now and then my heart smiles because of my blogging. One of those occasions was when I received the following email:
My son has just forwarded a link to your review of my book ‘Food for your brood’ and I wanted to say thank you!
It’s the first big review I have seen and it was so exciting to hear that you had taken the time to cook some of the recipes and liked them.
The feedback and comments are helpful too, as it’s my first book, so it is great to hear what people think.
I’m busy working on another book now, and will be in beautiful Cape Town next week to shoot sample pictures and do some publicity (I can’t wait to see the mountain again!)
Thanks again, and good luck with the blog which I really enjoyed.
I let Sam know that I had made three of her recipes, and that I would be sharing them on the blog soon. The Spinach And Ricotta Gnocchi were delicious, and this would definitely be something I would make again. They are easy to make, and so versatile that I think you could use any leafy green for these.
Spinach And Ricotta Gnocchi
- 400 g baby spinach leaves rinsed
- 5 g butter
- 2 eggs
- 250 g ricotta cheese
- nutmeg to taste
- salt and freshly ground black pepper to season
- 40 g Parmesan, grated
- 50 g flour
- Water for boiling
- Salt for the water
- Semolina for rolling
- 50 g butter
- 4 sage leaves, finely sliced
- 40 g Parmesan, finely grated
- Place the butter into a large frying pan over a medium temperature
- Once the butter has melted, cook the spinach until wilted, tossing as you go along
- Leave to cool and then squeeze out the excess moisture
- Chop finely and set aside
- Place the eggs into a bowl
- Whisk until frothy
- Add the ricotta and a little bit of nutmeg to taste
- Stir in to combine
- Season and then add the Parmesan and flour
- Stir to combine before adding the spinach
- Stir to combine and adjust the seasoning if necessary
- Cover the bowl with clingfilm and place into the fridge for 2 hours
- Cover the bottom of a bowl with semolina
- Sprinkle semolina onto a baking tray
- Measure a teaspoon of the gnocchi mixture and drop into the bowl
- Dust with the semolina
- Use a gnocchi board to shape if you have one, or roll using a fork
- Once shaped, set onto the baking tray
- Carry on doing this until all the gnocchi are made
- Preheat the oven to 40° Celsius
- Add water to a large sauce pan and bring to the boil
- Add a generous pinch of salt once the water is boiling
- Place the butter and sage leaves into an oven proof dish
- Place the dish into the oven to allow the butter to melt - about 4 minutes
- Reduce the temperature of the water so that it is at a rolling simmer
- Gently drop 6 of the gnocchi into the water using a slotted spoon
- When they rise to the top (about 2 minutes), remove using the slotted spoon
- Gently place into a colander to drain
- Repeat until you have cooked all the gnocchi
- Put the gnocchi into the melted butter
- Sprinkle with the Parmesan
- Gently roll them over to cover with the butter
- Place back into the oven to heat
Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.
Ingredients for my Spinach And Ricotta Gnocchi
- Spinach – I always use baby spinach when I cook as I prefer the soft texture, and that way I don’t have any hard stems to remove.
- Butter – I use unsalted butter for my recipes, unless stated. If you use salted butter be sure to adjust the amount of salt you add to the recipe.
- Eggs – I buy free range extra-large eggs which in South Africa weigh between 59 and 66 grams (shell on weight).
- Ricotta – this is readily available here and I only buy ricotta when I don’t have time to make my own.
- Nutmeg – it would be best to buy whole nutmeg and grind them fresh when you need it. But if you do buy ground nutmeg be sure to use it before the smell goes, and the colour becomes faded.
- Parmesan – if you cannot find this traditional Italian cheese where you live, or you don’t want to buy an imported product, then use any hard Italian style cheese.
- Flour – in South Africa our cake flour is what I use when I refer to flour. This is not the same as cake flour or all-purpose flour around the world, but whatever you use for cakes will suffice. I use only stone ground flour as I prefer the quality.
- Sage – this is such an easy herb to grow, and it is extremely hardy. You can pot it, or grow it in your garden.
What I blogged July 6:
- three years ago – Mint
- four years ago – Caraway
- five years ago – Pork Chops With Apple Verlaque Sauce and Shitake Mushrooms