Spinach and ricotta gnocchi – Food & Home Magazine
Vegetarian or carnivore, spinach and ricotta gnocchi is a favourite of most people. The earthy spinach is perfect with creamy, rich cheese.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- 50g butter
- handful fresh marjoram leaves
- 500g baby spinach leaves, blanched, squeezed dry and finely chopped
- salt, to taste
- 200g fresh ricotta
- 80g cake flour
- 4 large egg yolks
- 5ml (1 tsp) nutmeg
- 150g Parmesan, freshly grated, plus extra to serve
- ready-made tomato-basil sauce, warm, to serve
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