SPINACH AND RICOTTA GNOCCHI

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.

INGREDIENTS

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

Step 1

Cook spinach in pan with olive oil & whole garlic, stirring occasionally for about 1 minute. Remove garlic, then drain and squeeze out liquid. Chop.

Step 2

Mix spinach, ricotta, parmesan, flour, eggs, salt & nutmeg in a bowl until slightly sticky dough forms.

Step 3

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.

Step 4

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.

Step 5

Add to your favourite sauce. Enjoy!