Ricotta and Spinach Gnocchi

Name: Ricotta and Spinach Gnocchi
Yield: Serves 4
Cuisine: Italy
Ingredients: 350 g (12 oz) fresh spinach, stalks removed; 1 large garlic clove, crushed; 6 tomatoes, skinned, seeded and chopped; 4 shallots or 1 large onion, finely chopped; 4 shallots or 1 large onion, finely chopped; Parmesan flakes; Juice of ½ lemon; 1 bunch of fresh basil, chopped; 50 g (2 oz) plain flour; 25 g (1 oz) Parmesan, grated; 175 g (6 oz) ricotta, drained and diced; 1 egg; Salt and freshly ground white pepper; 150 ml (5 fl oz) olive oil; A pinch of freshly grated nutmeg; Salt and freshly ground white pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

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.

Ingredients

350 g (12 oz) fresh spinach, stalks removed
175 g (6

Europe
Italy
Starter
Vegetarian
Mediterranean

Method

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 p