Liv's Spinach Gnocchi with Basil Oil

Liv's Spinach Gnocchi with Basil Oil


1 person made this

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.

oOoOLivOoOo New South Wales, Australia

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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