Logo
Allow cookies

Spinach & ricotta gnocchi

Ingredients

  1. Step 1 200g young spinach, washed
  2. Step 2 small handful parsley leaves, finely chopped
  3. Step 3 1 garlic clove, crushed
  4. Step 4 140g ricotta
  5. Step 5 85g plain flour
  6. Step 6 2 eggs
  7. Step 7 100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve
  8. Step 8 freshly grated nutmeg
  9. Step 9 olive oil and rocket, to serve
Spinach & ricotta gnocchi
Calories: 287 Carbohydrate: 19 g Protein: 20 g Fat: 15 g
Cook time: 50 minutes Prep time: 40 minutes Total time: 90 minutes Servings: 4

TAGS

Dinner Main course Italian Josh Eagleton 30-60 minute 4 serving 400 kcal or less Celia Brooks Brown Everyday Family Gnocchi Gnocci Gnochi Homemade gnocchi Italian Main ricottum spinach Vegetarian

Directions

  1. Step 1 Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.
  2. Step 2 Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.
  3. Step 3 When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.