Spinach & ricotta gnocchi

Spinach & ricotta gnocchi

By
From
Alimentari
Serves
4
Photographer
Lauren Bamford

Ingredients

Quantity Ingredient
260g ricotta
200g baby spinach
1 teaspoon salt
2 tablespoons freshly grated parmesan cheese, plus extra to serve
1/3 teaspoon freshly grated nutmeg
1 egg yolk
170g gluten-free or plain flour
1 quantity see method for ingredients
or 1 quantity see method for ingredients
or 1 quantity other sauce of your choice
fresh basil leaves, to serve

Method

  1. Spoon the ricotta onto a clean square of muslin. Tie the corners together tightly so the ricotta is confined by a knot. Place in a colander set over a bucket and refrigerate overnight. This will extract excess moisture and ensure a fluffy gnocchi.
  2. Blanch the spinach in a pot of salted boiling water. Drain and refresh in cold water. Squeeze the spinach to remove as much water as possible then blitz into a paste in a food processor.
  3. Transfer to a mixing bowl along with the drained ricotta and stir in the salt, parmesan, nutmeg and egg yolk. Gradually add the flour and tapioca flour, mixing until it forms a smooth dough.
  4. Grease and line a baking tray and set yourself up with a bowl of water to dip your hands into to keep them moist. Roll the dough into 2.5 cm balls. Transfer to the baking tray and refrigerate for 1 hour.
  5. Bring your sauce of choice to a gentle simmer in a wide-based frying pan over medium heat.
  6. Bring a large pot of salted water to the boil, then gently place the gnocchi into the pot. The gnocchi is ready when it floats to the top. Transfer the gnocchi to the sauce using a slotted spoon. Simmer for 2 minutes.
  7. Serve with fresh basil and grated parmesan.
Tags:
alimentari
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