Vegetarian mains
Spinach and ricotta gnocchi
Gnocchi made with ricotta, flour, egg and spinach is known as 'malfatti' - which broadly translates as 'badly formed'! You want the gnocchi dough to be quite firm, so add just half the egg to begin with. It is shaped, using 2 spoons, into walnut-size ovals; you want to aim for about 10 gnocchi.
Ingredients
- 200g spinach
- 1 egg
- 125g ricotta
- 20g plain flour
- ¼ tsp nutmeg
- 40g Italian-style hard cheese
- 50g polenta
- 50g whole toasted hazelnuts, roughly chopped
- 1 bunch radish, thinly sliced
- 1 large or 2 small carrots, peeled into ribbons
- 50g mixed salad leaves
- 25g butter
- ½ tbsp balsamic vinegar
Method
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Step 1
Gently wilt the spinach for approx. 2-3 mins. Drain. Squeeze out excess water. Roughly chop.
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Step 2
In a mug, crack and break up the egg with a fork. Weigh out 30g of the egg into another mug.
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Step 3
In a medium bowl, mix the ricotta, flour and nutmeg - it will look like lumpy breadcrumbs. Stir in the spinach, Italian-style cheese and the egg. Season. Mix it well with your hands, so the spinach and ricotta is evenly distributed.
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Step 4
Scatter a thin layer of the polenta onto a tray (keep some back). Using approx. 1 tbsp of the ricotta mix at a time, use 2 spoons (or hands) to shape it into ovals.
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Step 5
Place them on the tray and sprinkle over the remaining polenta. Gently shake the tray to coat them. Put in the fridge for 20 mins to firm up.
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Step 6
Meanwhile, refill the large pan with salted water and bring to a low boil. Put the salad leaves in another bowl, with the radishes, carrots and ½ the nuts.
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Step 7
Using a slotted spoon, lower the gnocchi into the pan of barely bubbling water. Boil for 1-2 mins, until they float to the surface. Scoop out onto a plate. Roll them gently over a piece of kitchen paper to dry.
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Step 8
Melt the butter in a large frying pan. When it starts to foam, fry the gnocchi for 2-3 mins on each side until golden. Add the remaining nuts when you turn the gnocchi over. Toss the salad with a little olive oil and a splash of vinegar to taste. Serve with the gnocchi.