Time and servings
50 minsTotal time
4Servings
40 minsPrep time
10 minsCooking time
Ingredients
- 1 garlic clove, crushed
- 1 drizzle of olive oil, to serve
- 1 handful of parsley leaves, finely chopped
- 2 eggs
- 1 handful of rocket, to serve
- 140 ricotta
- 100 g of parmesan cheese, grated, plus extra to serve
- 200 g of spinach, washed
Method
Step 1
Boil the kettle. In a large bowl pour the boiling water over the spinach and leave for a couple of minutes until wilted.Step 2
Drain thoroughly and leave to cool. Wrap in a clean tea towel and squeeze over the sink to get rid of as much water as possible, then chop it up.Step 3
In a large bowl place the spinach, parsley, garlic, flour, eggs, ricotta, cheese then season with salt and pepper. Stir thoroughly then using wet hands, form the mixture into 2-3 inch balls.Step 4
Place on a large plate then leave in the fridge for around 30 minutes.Step 5
When you're ready to cook the gnocchi, heat the oven to warm and bring a pan of water to the boil. Reduce the heat to medium and start to cook in batches of 8-10 pieces at a time.Step 6
They will sink to the bottom then rise. When they rise give them another minute then remove with a slotted spoon and keep warm in the oven until you've cooked them all.Step 7
Serve the gnocchi with a drizzle of olive oil and sprinkle with rocket and some more cheese if desired.