Recipe

Spinach and ricotta fried gnocchi

Does dinner get much better than this?

Delicate ricotta and spinach dumplings fried and served with roasted tomatoes. This dish will delight you with its simplicity.
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Ingredients

  • 450 grams spinach, trimmed
  • 20 grams butter
  • 1 medium brown onion (150g), chopped finely
  • ¾ cup (180g) fresh ricotta
  • ½ cup (75g) plain flour
  • 2 egg yolks
  • 1¼ cups (100g) finely grated parmesan
  • pinch ground nutmeg
  • 250 grams truss cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • ¹⁄³ cup (35g) walnuts, roasted, chopped coarsely
  • 2 tablespoons shaved parmesan
  • 1 tablespoon finely grated lemon rind or thin strips (see note above)

Method

  • 1
    Place spinach in a large saucepan of boiling water for 1 minute; drain. Rinse under cold water; drain well. Squeeze out excess liquid from spinach; chop coarsely.
  • 2
    Heat butter in a large frying pan over low heat; cook onion, stirring, for 8 minutes or until soft but not coloured. Stir in chopped spinach. Transfer mixture to a large bowl; stir in ricotta and flour, season. Stir in egg yolks, grated parmesan and nutmeg.
  • 3
    Using two teaspoons, shape ricotta mixture into 24 gnocchi-shaped ovals; place on a lightly floured tray. Cover; refrigerate 1 hour.
  • 4
    Preheat grill (broiler) to high. Place tomatoes on an oven tray; drizzle with half the oil. Season. Place under hot grill for 5 minutes or until lightly charred. Cover to keep warm.
  • 5
    Cook gnocchi in a large saucepan of boiling salted water, in batches, for 3 minutes or until they float to the surface. Remove from pan with a slotted spoon; drain on paper towel.
  • 6
    Heat remaining oil in a large frying pan over high heat; cook gnocchi, in two batches, stirring occasionally, for 2 minutes or until browned lightly.
  • 7
    Serve gnocchi topped with tomatoes, walnuts, shaved parmesan and rind. Season with pepper.

Notes

If you have one, use a zester to create strips of lemon rind. If you don't have one, peel two long, wide strips of rind from the lemon, without the white pith, then cut them lengthways into thin strips.

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