Spinach and ricotta gnocchi...

Last night I decided to throw a ‘gnocchi party’ (a glorified dinner party). I used this BBC recipe but there’s a few things I would change if I were to make it again.
It takes around half an hour/40 minutes to prepare so it’s pretty time consuming, and to be honest, I don’t think it’s worth it. I didn’t find it very flavorsome and ended up getting this guy to whip up a quick cheese sauce for me (whilst I watched Coronation Street…)
So next time I’ll definitely try another gnocchi recipe, I’m dying to try this one by Hank Shaw. But if I’ve convinced you that it’s worth making- here’s the recipe!
Photograph from BBC Website
  • 300g fresh spinach
  • Small handful chopped parsley leaves
  • (Optional) 1 clove of garlic
  • 250g ricotta
  • 125g plain flour
  • 2 eggs
  • 150g parmesan or Italian hard cheese
Pop all the spinach in a large bowl and cover completely in boiling water. Leave for a few minutes until wilted. 
In the mean time, finely chop your parsley. Crush your garlic if you’re using it. 
Drain your spinach and give it a good shake to get as much of the water out as possible. Leave it to cool for about 10 minutes. 
Place the spinach in the middle of a clean dry tea towel and wrap it up into a bundle. Squeeze the bundle until you can’t squeeze anymore. When you’ve got as much water out of the spinach as you possibly can, take it out of the bundle and finely chop. 
Put the spinach, parsley, ricotta, flour, beaten eggs and parmesan cheese and season with salt and pepper. 
Fork the mixture through, making sure everything is thoroughly combined. 
Mix into a dough with a wooden spoon. 
Use a teaspoon to take chunks of the dough and mould them into- what the recipe calls- ‘walnut size pieces’. Now, maybe I don’t know the size of a walnut, but I found they cooked better in smaller balls, about 2/3cm tall. 
When you’ve rolled all the balls, pop them on a sheet grease proof paper and put them in the fridge for at least half an hour. 
Put the oven on at a low heat.
When you want to cook your gnocchi, bring a large pan of salted water to the boil. I used a wok, purely because it meant I could cook more gnocchi at one time. When cooking gnocchi, make sure to only place enough in the pan to cook in one layer. 
Drop your gnocchi into the water and wait until they rise to the top. When they do, cook for a further couple of minutes. 
You might need to do a few batches, so when they’re done, pop them on a sheet of grease proof paper in the oven until the rest are done. 
It’s a bit long winded, but if you like gnocchi then I’m sure it’s worth it. 
As I mentioned before, it was a lot better with a cheese sauce, I’m sure it’d be great with tomato too.
I served it with a fresh spinach and watercress salad with black olives, feta cheese and balsamic vinegar. All together it was pretty good! 
Try it for yourself!

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