Recipe Centre

Ricotta gnocchi with spinach and Gruyere sauce

Ingredients
Gnocchi
300 g ricotta or cottage cheese
100 g cake flour
85 g freshly grated Parmesan
1 egg
2 egg yolks
freshly grated nutmeg
salt and pepper
Gruyere sauce
50 g butter
40 g flour
600 ml milk
225 g frozen spinach
85 g freshly grated Gruyere
85 g freshly grated Parmesan

Method:
Press the ricotta through a sieve or potato ricer into a large bowl and mix in flour, Parmesan, whole egg, yolks and nutmeg to taste. Season with salt and pepper.
Knead together on a well-floured surface to form a ball (the mixture should be soft but workable).
Divide in two and roll each half into a long sausage, about as thick as the widest part of your thumb. Using a sharp knife, cut into thumb-width pillows.
Transfer on to a floured tea towel and set aside while making the sauce.
Melt the butter until foaming, stir in the flour and cook for 2 minutes.
Remove from the heat, pour in all the milk and whisk well. Return to the heat and bring to the boil, whisking continuously.
When thickened, reduce heat and stir in spinach. Simmer for 5 minutes, then stir in the Gruyere and 50 g of the Parmesan.
Season with salt, pepper and nutmeg. Pour into a buttered gratin dish.
Bring a large saucepan of water to the boil and drop in the gnocchi. Bring to the boil again and cook for 3 minutes, or until gnocchi rise to the surface.
Drain immediately and arrange in the dish over the sauce. Sprinkle with the remaining Parmesan.
Bake in a preheated oven at 200 ºC for 15 to 20 minutes, or until golden. Serve immediately with a tossed green salad.

Recipe From : Ideas January 01, 1997

Recipe from Ideas : January 01, 1997 See what Ideas has in store this month. Subscribe now and save!