Spinach gnocchi with salsa verde
Ingredients
- 300 g spinach, blanched, squeezed dry and chopped
- 1/3 cup ricotta
- 1 free range egg
- 2 tbsp flour, plus extra for rolling
- 1/3 cup parmigiano reggiano grated, plus extra for serving
- 1/4 nutmeg
- sea salt and freshly ground black pepper, to taste
- 4 tbsp butter
- 1 tbsp mint, roughly chopped
- 2 tbsp parsley, roughly chopped
- 1/2 tbsp celery leaves, roughly chopped
- 20 capers
- 1 clove garlic, crushed
- 2 tbsp white wine vinegar
- 1 tsp sugar
- 4 tbsp olive oil
- 1 green chilli, finely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cook the spinach and ricotta in a pan for 3 minutes, or until all the liquid has evaporated.
- Add the remaining ingredients, except the butter, mix gently and chill for 30 minutes.
- Roll the mixture into small balls, roll in flour, place on a tray and chill for a further 30 minutes.
- Bring a pot of salted water to the boil. Cook the gnocchi in batches for 3–5 minutes, or until they float to the surface. Remove from the water using a slotted spoon and drain on kitchen paper.
- Just before serving, fry the gnocchi in the butter over a very high heat until golden brown. Serve with the salsa verde and extra Parmesan.
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