Ricotta and Spinach Gnocchi
(adapted from The Italian Cooking Encyclopedia by C. Capalbo et al.)
- 6 garlic cloves
- 1/2 bunch of basil
- 1/2 bunch of flat leaf parsley
- 200-250 grams baby spinach leaves
- 270 grams fresh ricotta
- 1 egg yolk
- 1/3 cup grated parmesan
- 2/3 cup plain flour
- pinch of salt
- cracked pepper
- 30 grams butter
- 10-15 leaves of fresh sage
- Bring a small amount of water to the boil. Add garlic cloves and boil for 4-5 minutes. Run them under cold water to cool them. Pop the garlic out of their skins and using a garlic crusher, crush them into a small bowl.
- Place washed spinach into a small saucepan (don't add any water as the water from washing the spinach should be enough to wilt the spinach). Allow to wilt on a low heat. Once the spinach has wilted, remove from heat and allow to cool.
- Meanwhile, wash and finely chop the basil and parsley. Add to the garlic.
- Squeeze out all the water from the wilted spinach. Chop finely. Add to garlic and herb mixture
- In a separate bowl, add the ricotta and egg yolk. Mix well.
- Add the herbs and garlic mixture to the ricotta. Mix well.
- Add parmesan, flour, salt (salt to taste - if the parmesan you are using is very salty, leave out the salt) and pepper. Gently mix, ensuring all the ingredients are combined
- Place the mixture in the fridge for an hour (or more). This makes the mixture much easier to work with.
- Using floured hands, roll small balls of the mixture. (I made them about the size of walnuts but its up to you how big you want them)
- Bring a large saucepan to the boil. Salt and carefully add the gnocchi. (I recommend doing small amounts at a time so they don't stick to one another). They are ready once they begin to float.
- Remove them from the water. (If you are serving this dish later, place the gnocchi in the fridge. Just before you serve them - warm them up in microwave prior to continuing the next steps)
- Melt butter on medium-high heat on a large frying pan. Once the butter has all melted, add the sage. Let the sage cook for 2-3 minutes. Add the gnocchi. Cook for 5-7 minutes, turning every few minutes. Serve with the sage and butter from the pan and sprinkled with parmesan.