Rose Gray, Ruth Rogers

Gnocchi Verdi con Ricotta

Ricotta and Spinach Gnocchi

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in

#19The River Café Cookbook
The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

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) butter
  • a bunch of fresh marjoram

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