Spinach gnocchi


Ingredients 11
Servings 6
Time

Ingredients

  • 500
    ml
    chopped spinach (see tips)
  • 250
    ml
    freshly grated Parmesan cheese
  • 250
    ml
    cake flour
  • 500
    ml
    ricotta cheese
  • 2
    egg yolks
  • 2
    ml
    grated nutmeg
  • salt and milled black pepper to taste
  • TO SERVE
  • handful fresh sage leaves
  • paper-thin shavings of Parmesan cheese
  • 125
    ml
    unsalted butter, melted
 

Method

 
1. Place spinach in a large mixing bowl and add 125 ml (1/2 cup) each grated Parmesan cheese and flour, and all remaining ingredients. Mix with a wooden spoon until well blended. 2. Dust your hands liberally with flour, then shape spinach mixture into sausages 4 cm in diameter and roll each in remaining flour. Cut off rounds, using a sharp knife, to make gnocchi about the size of a walnut. 3. Bring 4 litres (16 cups) water and 10 ml (2 tsp) salt to boil in a large saucepan. Reduce heat until water is at a rolling boil and cook gnocchi a few at a time. As they rise to the surface, remove with a slotted spoon or skimmer and drain. Place in a heated ovenproof dish until all the gnocchi have been made. 4. Arrange gnocchi on individual plates with sage leaves and Parmesan shavings. Spoon melted butter over gnocchi and sage leaves. Serve immediately, with remaining Parmesan cheese on the side for sprinkling over.
 

 

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