Spinach and ricotta Gnocchi

The mixture for these tasty little herb dumplings, known as gnocchi, needs to be Handled very carefully to achieve light and fluffy results. Serve with sage butter and grated parmesan.

How to make Spinach and Ricotta Gnocchi

 SERVES 6

Ingredients

6 cloves of garlic unpeeled

25-gram mixed herbs, such as parsley, basil, thyme, coriander (finely chopped)

225-gram fresh spinach leaves

250-gram ricotta cheese

1 egg yolk

50grm grated parmesan cheese

75grms refined flour

50grm butter

2-3 leaves of fresh sage

salt and black pepper

Procedure

STEP 1

Boil the garlic cloves for 4 minutes. Drain and peel the skin off.  Now chop the garlic very very finely and mix it with herbs.

STEP 2

Now blanch the spinach leaves in boiling water for only  10 seconds and strain it and put it in the ice bath to cool down, then squeeze out as much liquid as possible. chop it finely.

STEP 3

Place the ricotta ina a bowl and beat in the egg yolk, spinach, herbs, and garlic. stir in half parmesan , also add the flour to it and mix it well.

STEP 4

Using floured hand, break off the mixture into small pieces and shape them into small dumplings.

STEP 5

Boil salted water in a large saucepan, carefully add gnocchi . when gnocchi rises to the top of the pan it means they are cooked. It should be light and fluffy if not then simmer it for a minute. Draine it well.

STEP 5

Take a frying pan and melt butter in it, add sage to it. Add the gnocchi to it and season it with salt and pepper , toss them gently.

STEP 6

Serve it on a pasta plate , and granish it with parmesan cheese.

Spinach Ricotta Gnocchi