Spinach And Ricotta Gnocchi

Light and flavourful spinach and ricotta gnocchi, served with a fragrant garlic butter sauce and topped with shaved Parmesan.

Perfect for a delicate yet satisfying meal.

ingredients

Gnocchi

• 4 slices white bread, crusts removed
• 125 ml (½ cup) milk
• 500 g frozen spinach, thawed
• 250 g ricotta
• 2 eggs
• 50 g (½ cup) grated Parmesan
• 30 g (¼ cup) plain flour
• shaved Parmesan, to serve

Garlic Butter Sauce

• 100 g butter
• 2 cloves garlic, crushed
• 3 tbsp chopped fresh basil
• 1 ripe tomato, diced

method

Step 1: Remove the crusts from the bread and soak in milk in a shallow dish for 10 minutes. Squeeze out any excess milk from the bread.

Step 2: Squeeze out any excess liquid from the spinach.

Step 3: Place the bread, spinach, ricotta, eggs, and Parmesan in a bowl and mix thoroughly. Refrigerate, covered, for 1 hour. Fold the flour into the mixture.

Step 4: Lightly dust your hands in flour and roll heaped teaspoons of the mixture into dumplings.

Step 5: Lower batches of gnocchi into a large saucepan of boiling salted water. Cook for about 2 minutes, or until they rise to the surface. Transfer to a serving plate and keep warm.

Step 6: To make the sauce, combine the butter and garlic in a small saucepan and cook over medium heat for 3 minutes, or until the butter is nutty brown. Stir in the basil and tomato, then drizzle over the gnocchi and sprinkle with shaved Parmesan.