Green gnocchi

Green gnocchi

Gnocchi verde

By
From
Hazana
Serves
4
Photographer
Mowie Kay

These deliciously light dumplings are usually served simply with sage butter and a sprinkling of grated parmesan. They are also very good topped with melted butter or the sauce of your choice and grated cheese, then baked in the oven. Sometimes you might need to add a little more grated cheese or a tablespoon or two of flour if the mixture is too wet. To test, drop a dumpling into the boiling water – it should hold its shape without falling apart.

Ingredients

Quantity Ingredient
4 tablespoons butter
5-6 sage leaves, roughly chopped
freshly grated parmesan cheese, to serve

For the gnocchi

Quantity Ingredient
900g spinach
350g ricotta, mashed with a fork
2 egg yolks
75g freshly grated parmesan cheese
grating of nutmeg
salt
freshly ground black pepper
fl­our, for dredging

Method

  1. To make the gnocchi, wash the spinach thoroughly, then cook in a covered saucepan over a moderate heat for 5 minutes or until wilted – the water clinging to the leaves is sufficient to prevent scorching. Drain, squeeze dry and chop ˆfinely. Place in a mixing bowl with the ricotta, egg yolks and parmesan. Mix well and season with nutmeg, salt and pepper. If the mixture seems too soŽft, add a little more grated parmesan. Form into dumplings about the size of a walnut and dredge in fl­our to coat lightly.
  2. Drop about half of the dumplings into a large pan of lightly salted boiling water and cook for 8–10 minutes – the dumplings will fl­oat to the surface when they are cooked.
  3. Meanwhile, melt the butter in a small frying pan, add the sage leaves and simmer for about 30 seconds then remove the pan from the heat.
  4. Using a slotted spoon, liŽft out half of the cooked gnocchi and transfer to a warmed serving bowl. Pour over half of the melted butter and sage, then sprinkle with grated parmesan. Repeat with the remaining gnocchi, piling them on the first batch and topping them with the remaining butter and sage and sprinkling with parmesan. Serve at once, with more parmesan on the side.
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