Ingredients
300g spinach
stems removed
1 cup fresh ricotta
¾ cup plain flour
(120g)
½ cup freshly grated parmesan
(50g), plus extra to serve
2 eggs
4 cups vegetable or chicken stock
(1L)
1 cup water
(250ml)
Equipment
- 1 bowl
- 1 saucepan
- 1 slotted spoon
Instructions
- 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.
- 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 to the pan 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.
Notes
Variation
You could just toss the gnocchi in a little melted butter or olive oil instead of serving with the broth.
Variation
Swap the spinach with grated, cooked beetroot for a bright pink alternative.
