Ricotta and Spinach ‘Gnocchi’

Charmaine Lu -
  • 200g baby spinach leaves
  • Small bunch of chopped parsley
  • 1 crushed garlic clove
  • 150g ricotta
  • 85g seasoned flour
  • 2 eggs
  • 100 grated parmesan
  • Olive oil and rocket leaves, to serve
  • Wilt the spinach in boiling water, then squeeze out the moisture and finely chop. Add the chopped spinach, garlic, parsley, ricotta, parmesan, flour and eggs in a bowl and season well. Stir to combine, then form into walnut sized balls with damp hands. Place on a try and leave to chill in the fridge for 30 mins.
  • When ready, add the gnocchi to a pan of boiling salted water and cook until they rise to the surface. Serve on plates with a drizzling of olive oil, some rocket leaves and more parmesan, if you fancy.
10 mins
4 serving