Liv's Spinach Gnocchi with Basil Oil

    1 hour 10 minutes

    Usually, gnocchi are made by rolling pieces of dough off the end of a fork - this version is much easier! You could use a tomato sauce for this, or possibly a burnt butter and sage one.


    New South Wales, Australia
    3 people made this

    Serves: 4 

    • Spinach Gnocchi
    • 150 grams baby spinach leaves, well washed
    • 400 grams ricotta, drained
    • 3 egg yolks
    • 30 grams fresh Parmesan cheese, grated
    • 100 grams plain flour
    • A pinch of ground allspice (optional)
    • Salt and freshy ground Pepper
    • Basil Oil
    • A small bunch of basil, coarsely chopped.
    • 6 tablespoons extra virgin olive oil

    Preparation:1hour  ›  Cook:10min  ›  Ready in:1hour10min 

    1. To blanch the spinach, plunge into boiling salted water for 2 minutes. Drain, squeeze dry in a cloth, and chop very finely.
    2. Place in a bowl with the ricotta, egg yolks, allspice if using, Parmesan, flour, salt and pepper, and work to a firm dough, adding extra flour if necessary.
    3. Roll the dough into a long sausage shape, 2 cm thick. Cut into segments about 2 cm long and put on a lightly floured surface.
    4. Mix the basil and oil in a small jug.
    5. Bring a large saucepan of salted water to the boil, add the prepared gnocchi and cook for about 2-3 minutes. Drain, divide between 4 heated plates or bowls and dress with basil oil and freshly ground black pepper.

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