SPINACH AND RICOTTA GNOCCHI |
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Serves 4 900g fresh spinach 1. Place the spinach in a large pan and cook for 5 minutes, until wilted. Leave to cool, then squeeze the spinach as dry as possible. Process in a blender or food processor, then transfer to a bowl. 2. Add the ricotta, Parmesan, eggs and nutmeg. Season with salt and pepper and mix together. Add enough flour to make the mixture into a soft dough. Using your hands, shape the mixture into 7.5cm / 3 in sausages, then dust lightly with flour. 3. Bring a large pan of slated water to the boil. Gently slide the gnocchi into the water and cook for 1-2 minutes, until they float to the surface. Remove the gnocchi with a slotted spoon and transfer to a warmed dish. Pour over the melted butter and sprinkle with Parmesan cheese. Serve at once. |