Nutrition Facts
Spinach and ricotta gnocchi
Amount Per Serving
Calories 615
Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 33g206%
Cholesterol 244mg81%
Sodium 518mg23%
Potassium 1044mg30%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 1g1%
Protein 22g44%
Vitamin A 17356IU347%
Vitamin C 47mg57%
Calcium 562mg56%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Spinach and ricotta gnocchi
Plump pillows of cheese
Servings: 6
Calories: 615kcal
Equipment
- Large bowl
- Baking tray
- Large saucepan
Ingredients
- 1 kg fresh spinach leaves blanched and squeezed dry
- 50 g unsalted butter
- a small bunch of fresh marjoram
- 400 g fresh ricotta
- 40 g plain flour plus extra for dusting
- 3 egg yolks
- 1/4 nutmeg grated
- 120 g Parmesan freshly grated, plus extra for serving
- 225 g unsalted butter
- a bunch of fresh sage leaves picked
- sea salt
- freshly ground black pepper
Method
- Melt the butter, add the marjoram, and cook for a minute. Add the spinach, and stir to combine the flavours. Season, leave to cool, then chop roughly.
- In a large bowl, lightly beat the ricotta with a fork, then sieve in the flour. Add the egg yolks, nutmeg and Parmesan and fold in the cooled spinach mixture until well combined. Taste for seasoning.
- Line a baking tray with greaseproof paper. Using two dessertspoons, take a small spoonful of mixture and, using the other spoon, mould the mixture so that it forms a gnocchi (a small oval dumpling). Place on the baking tray. The gnocchi should all be the same size, about 2cm in diameter.
- To make the sage butter, heat the butter gently so it separates. Pour out the clarified butter into a clean pan and return to the heat. When very hot, add the sage leaves. Remove from the heat and allow to cool.
- Bring a large pan of water to the boil, then lower the heat to a simmer. Gently place the gnocchi in the water in batches – it is important not to overcrowd the pan. When the gnocchi come back to the surface, remove carefully with a slotted spoon and briefly place the spoon on kitchen paper to drain off excess water.
- Serve immediately on warm plates with the sage butter and extra Parmesan.
Nutrition
Calories: 615kcal | Carbohydrates: 14g | Protein: 22g | Fat: 54g | Saturated Fat: 33g | Cholesterol: 244mg | Sodium: 518mg | Potassium: 1044mg | Fiber: 4g | Sugar: 1g | Vitamin A: 17356IU | Vitamin C: 47mg | Calcium: 562mg | Iron: 5mg