Gnocchi is an Italian dish of little dumplings which can be made in three ways: with semolina, potato or flour and eggs. I’m using the latter with ricotta cheese, which is readily available and is probably the cheese most used in cooking in Italy.
Wash the spinach well to remove any grit then shake off any excess water. Place the spinach into a hot pan and cook in its own water for a few minutes until the leaves begin to wilt. Remove them from the pan and squeeze out any excess liquid. Blitz the spinach in a food processor or chop it very finely. Mix the spinach with the ricotta, egg, flour and Parmesan and season with nutmeg, salt and pepper. Leave the mixture to rest in the fridge for 20 minutes.
To make the dressing, warm the olive oil with the chopped shallots or onion and garlic and cook over a gentle heat for about 15 minutes. Add the chopped tomatoes and continue to cook for a further 5 minutes. Season with salt and pepper and add the lemon juice. Keep the dressing warm while you cook the gnocchi.
Using floured hands, shape the gnocchi into small
© 1994 Gary Rhodes. All rights reserved.