Spinach and Ricotta Gnocchi
Ingredients
- 4 slices bread
- 125 ml milk
- 500 g spinach cooked
- 250 g ricotta cheese
- 2 eggs
- 125 ml grated parmasan plus extra for serving
- 60 ml all-purpose flour
Garlic Butter sauce
- 100 g butter
- 1 tsp crushed garlic
- 3 tbsp fresh basil finelly chopped
- 1 tomato (regular) small, ripe, finely chopped-optional
Instructions
- Soak the bread (without the crust) in the milk for 8 min. Squeeze out any access milk from the bread and the cooked spinach and place into a bowl.
- Add the ricotta, eggs and Parmesan cheese to the bowl and mix well. Refrigerate for approx 1 hour. Now fold in flour into the mixture.
- Put a pot of water with salt on the stove and bring to the boil.
- Meanwhile, dust your hands in flour, then add a heaped teaspoon of mixture into your palms and roll into small balls. Place them on a baking sheet or foil so you can easily pick them up again later.
- Once the water boils, place some of the balls gently into the boiling water. Boil till the gnocchi float to the top. Remove with a slotted spoon and place in individual plates. Keep warm.
For the Sauce
- Chop the basil finely. Skin and chop the tomato finely. Add all the Sauce ingredients into a small sauce pan and cook till the butter starts to turn brown.
- Pour hot sauce over gnocchi a tablespoon at a time. Serve immediately. Sprinkle with shavings or grated Parmesan cheese.
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