This type of ricotta gnocchi is easy to make and, once you have done it, will be a regular on the dinner table. It's really versatile so, as well as this wonderful garnish, it is terrific with burnt butter, crisp sage and parmesan. You can speed up the sauce-making by using frozen peas and it's quite nice just with peas, although zucchini does lend another taste and texture. Use whatever herbs are around.
Ingredients
200g peas in their pods
75g clarified butter
2 small zucchini, sliced
½ tbsp chopped tarragon leaves
½ tbsp chopped flat-leaf parsley leaves
120g grape tomatoes, halved
sea salt and freshly ground pepper
200g goat's curd
extra virgin olive oil, to drizzle
Spinach gnocchi
65g baby spinach leaves, washed
300g full-fat ricotta
50g parmesan cheese, finely grated
1 small egg, lightly beaten
1 tsp sea salt
freshly ground white pepper, to taste
½ cup tipo "00" flour, sifted, plus extra to dust
Method
1. For the gnocchi, place the spinach in a bowl. Cover with boiling water, leave for 30 seconds, then drain and refresh in iced water. Drain again and squeeze firmly to remove excess water. Finely chop the spinach and combine in a bowl with the ricotta, parmesan, egg and seasoning. Gradually add the flour and stir to form a mixture the consistency of thick mashed potato. You may not need all the flour.
2. On a generously floured work surface and with floured hands, roll a quarter of the mixture into a two-centimetre-wide log, about 40 centimetres long. Cut into two-centimetre lengths with a floured knife. Repeat with the remaining mixture.
3. Bring a large saucepan of water to a simmer and cook the gnocchi, in batches, for 1½ minutes or until they float. Using a slotted spoon, remove and reserve the gnocchi as well as some of the cooking
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