Jordan Bruno's Ricotta and Spinach Gnocchi Recipe
MKR's Jordan Bruno has provided us with a delicious Spinach and Ricotta Gnocchi recipe in celebration of his cooking demonstration appearances at D'Orsogna Italian Day!
RICOTTA AND SPINACH GNOCCHI
Preparation: 45 minutes
250g ricotta, drained well
250g washed spinach, cooked and chopped finely
200g plain flour, extra if needed
3 egg yolks, beaten
30g parmesan, grated
Good grate of nutmeg
Salt & pepper
¼ cup olive oil
3-4 garlic cloves, chopped
1 chilli, sliced finely
800g tomatoes, peeled and chopped or canned tomatoes
½ tsp sugar
Salt and pepper
Parmesan to serve
Pepper to serve
METHOD FOR GNOCCHI:
- Place Ricotta in a large bowl and mash well to remove all lumps, add Spinach, Egg Yolks, Parmesan, Nutmeg, Salt and Pepper; mix well, add ½ the Flour and feel the mix, add more if needed but remember the less flour the lighter Gnocchi.
- Dust bench with Flour and place ¼ Gnocchi mix over the Flour; dust hands with Flour and roll the Gnocchi into a sausage shape, dusting with Flour; cut on an angle 3-4cm in length with a blunt knife dipped in Flour; with a fork dipped in Flour mark one side; this helps the sauce to cling on to Gnocchi. Repeat with the remaining mixture. Place Gnocchi on a tray lined with baking paper dusted with Flour to prevent sticking. At this stage you can freeze them to use at a later date if you wish, once completely frozen place in a sealed container; if serving immediately make the sauce.
- Bring pot of salted water to boil, add a few Gnocchi at a time and they will float to the top when ready, scoop them up and drain then add to prepared sauce, continue to cook remaining Gnocchi.
- Serve and top with more Basil and freshly shaved Parmesan.
TO MAKE SAUCE:
Heat Olive Oil, add Garlic and Chilli; cook til fragrant, do not brown Garlic, it turns bitter. Add Tomatoes and cook for 5 minutes; add Basil, Salt and Pepper.