Jul 122010

600g of mixed greens such as silverbeet (leaves only) and spinach
250g ricotta
50 parmesan (plus extra to serve)
1 egg
¼ teaspoon nutmeg
100g plain flour
a good pinch of salt


Blanch the greens, squeeze out all of the water and chop finely.

Add all ingredients in a large bowl and mix well until it forms a dough (add a little extra flour if needed).

Roll out strips of dough on a floured surface (like rolling sausages) and cut into 3 cm pieces. Flatten each piece slightly with a floured fork. Place on a tray lined with baking paper and refrigerate for about half an hour.

Cook in salted water in small amounts until the gnocchi rise to the surface.

Serve with a sauce of your choice. Alternatively, place into a greased baking dish, dotted with about 40g butter, sprinkle with extra parmesan cheese and place under a hot grill for about 4 minutes.


Megan Goodman

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