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Ricotta and Spinach Gnocchi
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1994
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 175 g 6
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
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