Spinach & Ricotta Gnocchi
Inroduction
About this Recipe
By: Sheridan Rogers
These lovely light gnocchi (Italian dumplings) are perfect for a light lunch or starter and are easy to make.
Ingredients
- fresh spinach 1 bunch, weighing approx 300g
- olive oil 2 tablespoons
- eschalots 4, finely chopped
- garlic 2 cloves, finely choppeds
- low-fat ricotta 500g (1lb)
- organic or free range eggs 2, beaten with a fork
- plain flour 50g (1/3 cup) plus more for rolling
- ground nutmeg 1/4 teaspoon
- salt and freshly ground black pepper to taste
- onion 1, finely chopped
- garlic 2 cloves, finely choppd
- olive oil 2-3 tablespons
- diced Roma tomatoes 1 x 440g tin
- salt and freshly cracked pepper 1 teaspoon
- freshly grated parmesan for serving
Wash the spinach and trim the stalks. Blanch briefly in rapidly boiling salted water. Drain under running cold water and squeeze the spinach dry (you need about 70g). Chop the spinach roughly. Cook the eschalots and garlic in olive oil in a pan until soft, add the spinach and cook until all liquid has evaporated. Add the ricotta and mash it through the ricotta, using a fork. Stir in the beaten eggs, flour and nutmeg. Season well – make sure you add enough salt. Shape the mixture into small oval (torpedo) shapes and roll in flour. Bring a large pan of salted water to the boil, reduce the heat and drop in the gnocchi (do this in 2 -3 batches, don’t put them all in at once). When they rise to the surface and appear puffed, they are done. Remove with a slotted pan to a large plate or tray lined with plastic wrap. Makes about 40. Serve on a bed of Tomato Sugo with plenty of freshly shaved parmesan and a few sprigs of fresh rocket or basil leaves. For the Sugo: soften the onion and garlic in the olive oil in a frying pan. Add the tomatoes and season to taste. Leave to simmer slowly for 20 -25 minutes.