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Gnocchi Verdi con Ricotta
Ricotta and Spinach Gnocchi
- Serves
6
- Difficulty
Medium
By Rose Gray and Ruth Rogers
Published 1995
We have adapted the traditional recipe by adding marjoram to the spinach, and reducing the amount of flour which results in lighter gnocchi.
Ingredients
50 g 2 oz a bunch
Method
Melt the butter, add the marjoram, and cook for a minute. Add the spinach, and stir to combine the flavours. Season, leave to cool, then chop roughly.
In a large bowl, lightly beat the ricotta with a fork, then sieve in the flour. Add the egg yolks, the nutmeg and Parmesan and finally fold in the cooled spinach mixture until well combined. Taste for seasoning.
Dust a baking tray
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