Spinach Ricotta Gnocchi
(1)
10 hours 10 min
These delicious Italian dumplings are incredibly easy to make. Drained ricotta is blended with Parmesan and spinach, shaped, cooked and served with a walnut-sage butter sauce.
thecholl
5 people made this
Ingredients
Serves: 4
- 350g ricotta cheese
- 120g spinach, blanched and chopped
- 80g finely grated Parmesan cheese
- 1 egg, lightly beaten
- salt and pepper to taste
- 65g plain flour
- 60g unsalted butter
- 1 large handful walnuts, roughly chopped
- 15 fresh sage leaves
- 1/2 lemon, juiced
Method
Prep:2hr ›
Cook:10min ›
Extra time:8hr drying ›
Ready in:10hr10min
- Drain ricotta in a sieve set over a bowl. Cover and chill overnight.
- Squeeze excess moisture from spinach and mix with ricotta, Parmesan and egg in a bowl. Season with salt and pepper then stir in flour until mixture comes together to form a soft, sticky dough.
- Divide dough in half and on a lightly floured surface, roll halves into a log shape about 40cm long. Cut logs into 2cm pieces. With lightly floured hands, roll pieces into oval shapes. Place on a baking parchment-lined tray.
- Carefully drop the gnocchi, one by one, into a large pot of salted boiling water. When they rise to the surface, cook for another minute. Use a slotted spoon to remove gnocchi and transfer to a warmed plate with 30g of melted butter to stop them sticking. Keep warm.
- Melt remaining butter in a frying pan over medium-high heat. Add walnuts and cook until the butter turns a nut-brown colour. Add sage leaves and lemon juice and stir.
- To serve, pour the butter sauce over the gnocchi.
