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5 from 4 votes

Recipe For Spinach And Ricotta Gnocchi

Perfect pillows of spinach and ricotta gnocchi
Author: Adapted from Food For Your Brood page 132

Ingredients

  • 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

To make

  • Water for boiling
  • Salt for the water
  • Semolina for rolling

To serve

  • 50 g butter
  • 4 fresh sage leaves finely sliced
  • 40 g Parmesan finely grated

Instructions

  • 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

To make

  • 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

To serve

  • 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