Meat-free Archives

Bread recipes

Roasted salt-and-vinegar smashed potatoes

5o minutes

Cauliflower recipes

Roast cauliflower in Welsh rarebit

30 minutes

Pasta recipes

Gnocchi with tomato-vodka sauce

20 minutes

Italian recipes

Spinach-and-ricotta gnocchi

30 minutes

Spinach-and-ricotta gnocchi

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus 20 minutes’ chilling time

Cooking Time 30 minutes

Ingredients

200 g baby spinach
parsley leaves a small handful, finely chopped
140 g Woolworths ricotta
2 free-range eggs
1 cloves garlic, crushed
140 g flour
100 g Parmesan, finely grated
1⁄2 t ground nutmeg
sea salt and freshly ground black pepper, to taste
6 T butter
1 t mustard seeds
2 lemons, zested and juiced

Method

1. Bring a saucepan of water to the boil. Blanch the spinach in the water for 30 seconds, then drain. Leave to cool, then squeeze as much water as possible from the leaves. Place in a blender with the parsley, ricotta, eggs and garlic. Blend at full speed.

2. Place the ricotta mixture in a bowl and add the flour, Parmesan and nutmeg. Season, then mix to form a soft dough.

3. Line a baking tray with clingwrap. Wet your hands and roll the mixture into bite- sized balls. Place on the baking tray and chill for 20 minutes.

4. Bring a saucepan of water to a rolling boil and cook the gnocchi in batches for 5–6 minutes, or until they float to the surface. Remove using a slotted spoon.

5. Meanwhile, place a large frying pan over a high heat. Add the butter and mustard seeds and cook until the seeds pop. Place the gnocchi into the pan and cook until the butter browns.

6. Spoon into a serving dish and serve with extra Parmesan. Garnish with fresh spinach if you like.

Find more spinach recipes here

Photographs: Jan Ras
Production: Herman Lensing
Food Assistant: Vikayla Govender

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Spinach-and-ricotta gnocchi

Spinach-and-ricotta gnocchi

Ingredients

Method