Monday, 12 April 2010

Spinach & Ricotta Gnocchi

This recipe caught my eye in the latest (May) BBC Good Food Magazine.

My pictures really do it no justice - the greens are beautiful and vibrant and seriously catch the eye. Plenty of flavour too. I'd been meaning to try making gnocchi for a while and decided I'd have a bash at this. It's not got potato in it so is very light in texture. I also decided to dress it with some roasted pine nuts as well as the rocket and olive oil for a little extra bite.

Cooking time is very minimal and it's far easier than I would have imagined. Do note though, that it needs about 30mins to chill in the fridge before cooking.

200g / 8oz young spinach
small handful of parsley - finely chopped
1 clove of garlic, crushed
85g / 3oz plain flour
2 eggs
100g / 4oz parmesan, freshly grated
good pinch grated nutmeg
olive oil and rocket to serve

Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Squeeze out as much water as possible over the sink. Finely chop.

Place the spinach, parsley,garlic, riacotta,eggs,cheese, and nutmeg in a bowl and mix well with a fork until all combined.

Using wet hands, form walnut sized balls and then chill in the fridge for 30 mins on a large plate or tray.

When ready to cook, bring a large pan of water to the boil. Reduce heat to medium and drop the gnocchi in in batches. They will sink to the bottom. When they bob to the top, cook for about 1 minute more. It says to cook about 8 at a time - but I had no problem cooking this in two batches.

Remove with a slotted spoon. Serve drizzled with olive oil and scatter with rocket and some more parmesan

Sarah-Jane, - April 2010



  1. Hi Sarah-Jane, your gnocchi looks wonderful! Thankyou for sharing it with us all. You are so inspirational! All the best, Rockchick x

  2. Mmmm, this looks mouth watering! I love looking through your recipes.


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