Spinach and ricotta gnocchi
- 300g spinach, stems removed
- 1 1/2 cups fresh ricotta
- 3/4 cup (120g) plain flour
- 1/2 cup (50g) freshly grated parmesan
- 2 eggs
- 4 cups (1L) vegetable or chicken stock
- 1 cup (250ml) water
Fill a bowl with boiling water and plunge the spinach leaves. Leave for a minute to ‘blanch’ then drain.
Finely chop or snip the spinach then combine with the ricotta, flour, parmesan and eggs, seasoning well. This is a great job for the kids; ask them to help mix then roll small amounts of the mixture into little balls (they should be about the size of a walnut) then set aside on a lightly floured work surface.
Place the stock and water in a saucepan and bring to the boil. Carefully transfer the gnocchi and cook for 5 minutes or until they float to the top. Using a slotted spoon, remove the gnocchi from the stock and divide among four bowls. Ladle over stock to taste then finish with a little extra parmesan and serve.
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- Pink pillows (beetroot gnocchi)
- You could just toss the gnocchi in a little melted butter or olive oil instead of serving with the broth.
- Swap the spinach with grated, cooked beetroot for a bright pink alternative.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.