SPINACH AND RICOTTA GNOCCHI RECIPE
Follow this simple spinach and ricotta gnocchi recipe for a twist on the classic gnocchi. Gnocchi are a satisfying and versatile way to eat pasta, complemented by all kinds of different sauces. Join us for a hands-on gnocchi masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect gnocchi and their delicious sauces.
- 100g baby spinach leaves
- 500g whole milk ricotta cheese
- 100g freshly grated parmesan cheese
- 125g all purpose flour
- 2 large eggs
- 1 clove garlic (squashed)
- 10ml extra virgin olive oil
- 1/2 teaspoon salt
- Pinch ground nutmeg
How to make
Cook spinach in pan with olive oil & whole garlic, stirring occasionally for about 1 minute. Remove garlic, then drain and squeeze out liquid. Chop.
Mix spinach, ricotta, parmesan, flour, eggs, salt & nutmeg in a bowl until slightly sticky dough forms.
Use 2 tablespoons to roll quenelles & place gnocchi onto a well-floured tray. Coat your gnocchi well in flour, rolling them between your hands to create little pillow shapes and place back on tray.
Add gnocchi to a pot of boiling, salted water. Once they have risen to the surface, cook for 4 minutes longer. Using a slotted spoon, remove gnocchi from water & drain.
Add to your favourite sauce. Enjoy!