Ricotta and spinach gnocchi
A savoury recipe, I know! Not like me at all.
I was having ricotta gnocchi for dinner again and decided it was about time I actually posted a recipe for it. It’s so easy to whip up and I can’t help but love its melt-in-the-mouth soft texture.
Ricotta’s mild flavour profile also makes it very versatile. Here I’ve paired it simply with butter, cherry tomatoes, mushrooms and crispy basil for a light summery meal, but in the cooler months it’s also lovely with a rich tomato-based sauce.
Adapted from Taste (Serves 2)
- 50g baby spinach leaves
- 250g fresh ricotta
- 1/4 cup grated parmesan
- 1/4 tsp ground nutmeg
- 1 egg
- 3/4 cup 00 flour*
- 125g (1/2 punnet)cherry tomatoes
- 1 cup button mushrooms
- 40g butter
- handful basil leaves
*00 flour is a finely milled flour specifically for making pasta and noodles. You can substitute plain flour but the end result will be a little heavier.
Rinse the spinach leaves and put the wet leaves into a microwave safe bowl. Microwave for 90 seconds on high. Allow the spinach to cool slightly and squeeze out as much liquid as you can, then chop finely.
Add ricotta, parmesan, egg and nutmeg to the bowl with the spinach and mix until combined. If there are any large chunks of ricotta, mash them with a fork to break them down. Add flour and combine until a soft dough forms. Roll the dough into balls.
Cook the gnocchi in a pot of boiling water for 2-3 minutes. They will float when they are done. Carefully remove using a slotted spoon and set aside.
Heat the butter in a large frying pan. When melted, add tomatoes, mushrooms and basil. Cook until mushrooms are golden and tomatoes have blistered. Add cooked gnocchi and toss to combine. Remove from heat and serve.