Wednesday, 18 February 2015

Spinach Gnocchi

100g spinach pulse X4
1 tsp salt
pepper and nutmeg to taste
250g ricotta
200g flour (if the ricotta is really dry you can get away without flour, if you are careful)
90g parmesan
1 egg
REVERSE/speed 3/15 sec
Shape into quenelle with a spoon and drop into salted water.
When they float they are cooked.
Make ahead and reheat in a sauce.

I made a butter and sage sauce.

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