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Dish of 30 Oct 2009
SPINACH AND RICOTTA GNOCCHI
4 servings
These are the lightest, most tender and delicious gnocchi – my favourite! Take good care to make sure the spinach is dry before combining with the ricotta and when poaching, the water must barely simmer, otherwise the gnocchi will disintegrate. Serve warm with a drizzle of melted butter and Parmesan shavings.
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1 kg fresh spinach
30 ml (2 tablespoons) flour
250 gm fresh ricotta cheese
2 egg yolks
50 gm Parmesan cheese, grated
pinch of grated nutmeg
salt and white pepper to taste
melted butter, to serve
shavings of Parmesan cheese, to serve
1. Remove the stalks from the spinach and rinse well. Blanche in a big pot of boiling water for 5 minutes. Drain and run cold water over the spinach until cold. Drain and squeeze very dry. Chop the spinach finely. Place the spinach in a large saucepan and while stirring, heat gently to complete the drying.
2. Add the flour, ricotta cheese, egg yolks and Parmesan cheese. Mix well. Season to taste with nutmeg, salt and white pepper. Refrigerate for 1 hour.
3. Bring a large pot of water to the boil. Lower the heat and keep at a bare simmer.
4. Shape the gnocchi in walnut size balls. Poach the gnocchi gently and remove with a slotted spoon when they rise to the surface. ( Don’t crowd the pot when poaching.) Keep the gnocchi warm.
5. When all the gnocchi are poached, serve drizzled with melted butter and topped with Parmesan shavings.
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