I made this dish because I love freshly made gnocchi, and also because I’m tying to make more low-GI, reduced carbohydrate meals. I found so many recipes on the ‘net using hugely different proportions of spinach to ricotta – some called for 2 parts spinach to 1 part ricotta, some 2 parts ricotta to 1 part spinach (?)!
Anyway, the combination below worked beautifully. The gnocchi were easy to make, held together well when cooked, and were beautifully light and flavoursome.
- 600g ricotta (I used low-fat)
- 600g frozen spinach
- 2 egg yolks
- 1 tbsp wholemeal flour (I used spelt flour)
- 2 tbsp grated parmesan
- nutmeg (optional)
1. Defrost spinach and squeeze all the liquid from it.
2. Finely chop by hand or using a food processor.
3. Mix together the spinach, ricotta, egg yolks, flour, salt and pepper to taste plus a large pinch of nutmeg.
4. Shape into small balls and place on an oiled plate or glad-wrap.
5. Refrigerate for at least an hour.
6. Bring a large pot of water to the boil then add a couple of teaspoons of salt.
7. Gently drop about 10 gnocchi into the boiling water at a time.
8. Remove with a slotted spoon as soon as they rise to the surface (approx. 30 seconds).
9. Place gnocchi into a shallow dish*.
10. Top with parmesan cheese.
11. Place under hot grill for 2 minutes or until golden brown on top
12. Serve with extra virgin olive oil and fresh basil or pesto.
* I added 1 ½ cups of simple napoletana sauce to the dish before putting in the gnocchi. You could use a cream sauce instead or perhaps some pine nuts sautéed in butter.