![Pan-fried spinach and ricotta gnocchi salad Pan-fried spinach and ricotta gnocchi salad](https://wikirecipes.net/wp-content/uploads/2019/04/Pan-fried-spinach-and-ricotta-gnocchi-salad.jpg)
- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Easy
Make your own gnocchi from scratch with this deliciously easy spinach and ricotta recipe.
Ingredients
- 250g pkt frozen spinach, thawed
- 1 cup (240g) firm fresh ricotta
- 1 Coles Australian Free Range Egg, lightly whisked
- 1/2 cup (40g) finely grated parmesan
- 1/2 cup (75g) plain flour
- 4 pancetta slices
- 1 tablespoon extra virgin olive oil
- 400g cooked or drained canned beetroot, peeled, quartered
- 120g baby rocket leaves
- 1 tablespoon red wine vinegar
- 100g goat’s cheese, crumbled
- 1/4 cup (40g) Coles Pine Nuts, toasted
Method
- Step 1Use your hands to squeeze as much liquid from the spinach as possible. Place the spinach in a large bowl. Add the ricotta, egg, parmesan and flour and stir to combine. Season. Roll 1 tbs of the ricotta mixture into a ball. Place on a plate. Repeat with the remaining ricotta mixture.
- Step 2Heat a large frying pan over medium heat. Add the pancetta and cook for 1-2 mins each side or until crisp. Transfer to a plate. Tear into pieces.
- Step 3Add 1 teaspoon of the oil to the pan. Add half the gnocchi. Cook, turning, for 4 mins or until golden brown. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining gnocchi.
- Step 4Place the beetroot, pancetta and rocket in a bowl. Combine the vinegar and remaining oil in a small bowl. Season. Drizzle over the beetroot mixture in the bowl and toss to combine. Divide among serving plates. Top with gnocchi, goat’s cheese and pine nuts.
Nutrition
2231 kj
Energy
33g
Fat Total
13g
Saturated Fat
9g
Fibre
30g
Protein
923mg
Sodium
11g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
Quick fix: For a cheat’s version to making gnocchi you can use the Coles Ricotta & Spinach Agnolotti 600g instead.
Related Video
- Publication: Coles
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