Gnocchi verde

Gnocchi verde


1 person made this

About this recipe: You get lots of high-quality protein in these delicate-tasting, unripened cheeses and they also make healthy substitutes for cream in many conventional recipes.

Janet Mitchell

Serves: 4 

  • 500g spinach or young silverbeet
  • 250g reduced-fat or low-fat ricotta cheese
  • Nutmeg
  • Freshly ground pepper
  • 3 eggs
  • 1/3 cup plus 2 tablespoons grated Parmesan cheese
  • 3 tablespoons sifted plain flour
  • 2 tablespoons butter
  • 12 fresh sage leaves

Prep:3hr25min  ›  Cook:15min  ›  Ready in:3hr40min 

  1. Wash the spinach and strip the leaves from the stalks. Place in a large saucepan with a little salted water, bring to the boil, and cook for 5 minutes. Drain and squeeze the spinach and spread on paper towels to dry completely.
  2. Chop the spinach finely. Place in a medium bowl with the ricotta, and a pinch each of nutmeg and pepper, and mix thoroughly. Mix in the eggs, 1/3 cup of the grated Parmesan and the flour. Refrigerate the mixture for a few hours or overnight.
  3. Dust a chopping board with flour, then roll out portions of the chilled gnocchi mixture to form cylindrical shapes the size of corks.
  4. Bring a large saucepan of salted water to the boil, then lower the heat to a gentle simmer. Carefully drop the gnocchi into the water in batches; they will rise to the surface when cooked – about 5 minutes. Lift the gnocchi from the water and drain well. Keep warm.
  5. Melt the butter in a small frying pan. Bruise the sage leaves and add to the pan. Heat until the butter bubbles, pour the sauce over the gnocchi and sprinkle with the remaining Parmesan cheese.

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