Serves: 4
INGREDIENTS
2 tablespoons butter
1 onion, finely chopped
1 x 300 gram packet frozen spinach, thawed and excess water squeezed out
200 grams ricotta 2 tablespoons pesto
3 egg yolks
1¼ cups freshly grated Parmesan cheese
½ cup flour good grating of nutmeg butter 1 cup cream
METHOD
Melt the butter in a sauté pan and cook the onion until very soft. Chop the spinach and add to the onions. Season and cook for 5 minutes.
Place in a large bowl and leave to cool. Add the ricotta, pesto and the egg yolks, ¾ of a cup of the Parmesan and the nutmeg. Sprinkle over the flour, season generously and gently combine.
Flour your hands and roll into 24 walnut-sized balls. The mixture will be very sticky. Place the gnocchi on baking paper to prevent them sticking.
Bring a pot of well salted water to the boil. Add the gnocchi in batches and keep the water at a gentle boil. When they rise to the surface cook for 1 minute then remove with a slotted spoon and divide between 4 buttered gratin dishes. The gnocchi can be refrigerated for one day at this point.
Preheat the oven to 180°C.
Pour ¼ cup of cream over each dish, sprinkle over the remaining Parmesan cheese and dot with the butter. Bake in the oven for about 15 minutes or until golden.
Serve with a green salad and crusty bread.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!