Ingredients
- 600g (about 4 bunches) English spinach, trimmed, washed
- 250g fresh full-fat ricotta
- 75g grated parmesan
- 1 egg
- 1/4 teaspoon grated nutmeg
- 100g plain flour, plus extra to dust
- Sea salt, to taste
- 30g unsalted butter, chopped, plus extra to grease
Method
- Step 1Place spinach, with the water clinging to its leaves, in a pan over medium heat. Cook, covered, for 1-2 minutes or until wilted. Drain and refresh with cold water, then set aside to cool. Once cool, squeeze all the excess water from the spinach and either chop finely or whiz in a food processor.
- Step 2Place the chopped spinach in a large bowl with the ricotta, 50g parmesan, egg, nutmeg and plain flour. Season with sea salt and black pepper.
- Step 3Use a fork to gently mix, and then use your hands to ensure all ingredients are well-combined.
- Step 4Transfer the dough to a lightly floured work surface. Divide it into quarters, then roll each quarter into a long sausage shape (about 2cm in diameter). Cut dough at 3cm intervals and use the tynes of a fork to slightly indent and flatten each piece.
- Step 5Place gnocchi on a tray, cover with plastic wrap and refrigerate for 30 minutes.
- Step 6Preheat grill to high. Lightly grease a gratin dish. Cook the gnocchi in batches in a large pan of boiling, salted water. When they rise to the surface, cook for a further minute, then remove with a slotted spoon and transfer to the dish. Continue until all are cooked. Dot with butter, then sprinkle with the remaining parmesan and season.
- Step 7Place under grill for 3-4 minutes until golden. Serve immediately.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1513 kj
Energy
20g
Fat Total
12g
Saturated Fat
4g
Fibre
22g
Protein
116mg
Cholesterol
499.35mg
Sodium
2g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Steve Brown
- Publication: Taste.com.au
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