Spinach and Ricotta Gnocchi - Malfatti
Serve these delicious Italian Gnocchi's (dumplings) with CookeryClubs healthy tomato sauce or reduce some cream with a touch of dry white wine and more parmesan or toss in virgin olive oil, roasted red peppers and parmesan shavings.
Preparation time: 20 - 30 minutes Quantity: 4 main or 6 starters Cooking time: 4 - 5 minutes
Ingredients
250 g / 9 oz spinach
250 g / 9 oz ricotta cheese
125 g / 5 oz plain flour - sieved
1 egg and 1 egg yolk
100 g / 4 oz parmesan cheese - grated
1/4 teaspoon nutmeg - grated
1 clove garlic - crushed
seasoning
Variations -
Add 3 - 4 finely chopped sage leaves.
Omit the garlic.
Method
- Wilt the spinach down in a little water until just cooked
- Squeeze out any excess water
- Chop roughly
- Simply mix all the ingredients together
- Season to taste
- Roll with clean damp hands in to approx. 2 dozen balls (small plum size)
- Bring a pot of water to the boil
- Add the balls and simmer for approx. 3 minutes or until cooked - they will float to the top.
- Drain and serve