Simple Spinach and Ricotta Gnocchi
A delicate Italian dish combining homemade ricotta gnocchi with fresh baby spinach, brightened with lemon and olive oil. This light yet satisfying meal brings together the creamy texture of ricotta with the earthiness of spinach.
Ingredients
- •1 teaspoon finely grated lemon zest
- •¼ cup lemon juice
- •2 tablespoons extra virgin olive oil
- •1 to taste sea salt and black pepper
- •300 g baby spinach leaves
- •1 batch ricotta gnocchi dough
Cooking Instructions
- 1.
Place the lemon zest, lemon juice, oil, salt and pepper in a medium bowl. Mix to combine and set aside. Place the spinach in a large heatproof bowl, cover with boiling water and set aside for 1 minute. Drain, place in a clean tea towel, squeeze to remove the excess liquid and finely chop. Add the spinach to the gnocchi dough and mix to combine. Lightly dust a clean surface with flour. Divide the dough in half and roll each piece into a 3cm-wide (1-inch-wide) log. Slice into 2cm-thick (3/4-inch-thick) pieces and set aside on a lightly floured tray. Cook the gnocchi, in 2 batches, in a large saucepan of salted boiling water for 2 to 3 minutes or until risen to the surface. Remove with a slotted spoon and place on a serving plate. Top with the lemon oil, rocket and Parmesan to serve.
25 min
