Рецепт Recipe For Spinach And Ricotta Gnocchi
Squodgy spinach gnocchi with sage butter – Extracted from Food For Your Brood by Sam Gates (Struik Lifestyle)
Hi Tandy
My son has just forwarded a link to your review of my book ‘Food for your brood’ and I wanted to say thank you!
It’s the first big review I have seen and it was so exciting to hear that you had taken the time to cook some of the recipes and liked them.
The feedback and comments are helpful too, as it’s my first book, so it is great to hear what people think.
I’m busy working on another book now, and will be in beautiful Cape Town next week to shoot sample pictures and do some publicity (I can’t wait to see the mountain again!)
Thanks again, and good luck with the blog which I really enjoyed.
Best wishes
Sam
I let Sam know that I had made three of her recipes, and that I would be sharing them on the blog soon. The Spinach And Ricotta Gnocchi were delicious, and this would definitely be something I would make again. They are easy to make, and so versatile that I think you could use any leafy green for these.
- Spinach And Ricotta Gnocchi
- Recipe For Spinach And Ricotta Gnocchi
400g baby spinach leaves, rinsed 5g butter 2 eggs 250g ricotta cheese Nutmeg to taste Salt and freshly ground black pepper to season 40g Parmesan, grated 50g flour Water for boiling Salt for the water Semolina for rolling 50g butter 4 fresh sage leaves, finely sliced 40g Parmesan, finely grated
Place the butter into a large frying pan over a medium temperature Once the butter has melted, cook the spinach until wilted, tossing as you go along Leave to cool and then squeeze out the excess moisture Chop finely and set aside Place the eggs into a bowl Whisk until frothy Add the ricotta and a little bit of nutmeg to taste Stir in to combine Season and then add the Parmesan and flour Stir to combine before adding the spinach Stir to combine and adjust the seasoning if necessary Cover the bowl with clingfilm and place into the fridge for 2 hours Cover the bottom of a bowl with semolina Sprinkle semolina onto a baking tray Measure a teaspoon of the gnocchi mixture and drop into the bowl Dust with the semolina Use a gnocchi board to shape if you have one, or roll using a fork Once shaped, set onto the baking tray Carry on doing this until all the gnocchi are made Preheat the oven to 40° Celsius Add water to a large sauce pan and bring to the boil Add a generous pinch of salt once the water is boiling Place the butter and sage leaves into an oven proof dish Place the dish into the oven to allow the butter to melt - about 4 minutes Reduce the temperature of the water so that it is at a rolling simmer Gently drop 6 of the gnocchi into the water using a slotted spoon When they rise to the top (about 2 minutes), remove using the slotted spoon Gently place into a colander to drain Repeat until you have cooked all the gnocchi Put the gnocchi into the melted butter Sprinkle with the Parmesan Gently roll them over to cover with the butter Place back into the oven to heat 3.3.3077
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Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.
Food for Your Brood
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What I blogged July 6:
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