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Vegetarian recipes

Spinach gnocchi with salsa verde

10 minutes

Spinach gnocchi with salsa verde

Serves 2 as a main, 4 as a starter

Difficulty Easy

Prep Time 40 minutes, plus 1 hour's chilling time

Cooking Time 10 minutes

Ingredients

300 g spinach, blanched, squeezed dry and chopped
1⁄3 cup ricotta
1 free-range egg
2 T flour, plus extra for rolling
1⁄3 cup Parmesan grated, plus extra for serving
¼ t nutmeg
sea salt and freshly ground black pepper, to taste
4 T butter

For the salsa verde, mix:

1 T mint roughly chopped
2 T parsley roughly chopped
½ T celery leaves roughly chopped
20 capers
1 clove garlic, crushed
2 T white wine vinegar
1 t sugar
4 T olive oil
1 green chilli, finely chopped

Method

Cook the spinach and ricotta in a pan for 3 minutes, or until all the liquid has evaporated.

Add the remaining ingredients, except the butter, mix gently and chill for 30 minutes.

Roll the mixture into small balls, roll in flour, place on a tray and chill for a further 30 minutes.

Bring a pot of salted water to the boil. Cook the gnocchi in batches for 3–5 minutes, or until they float to the surface. Remove from the water using a slotted spoon and drain on kitchen paper.

Just before serving, fry the gnocchi in the butter over a very high heat until golden brown. Serve with the salsa verde and extra Parmesan.

DISCOVER MORE VEGETARIAN RECIPES HERE

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German hot dog

Chorizo shakshuka

Home-made nut butter

Butterflied rosemary lamb with brinjal and onion confit

Roast red peppers

The best chopped salad

Chocolate coconut custard brownies

Seared salmon with watermelon salsa

Asian-style crunchy stir-fry wrap

Lettuce lamb burger with tzatziki

Pot-luck noodles

Spinach gnocchi with salsa verde

Spinach gnocchi with salsa verde

Ingredients

Method