Pea Spinach And Ricotta Gnocchi
Keywords
- pea
- spinach
- ricotta
- gnocchi
- healthy
- vegetarian
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.donnahay.com.au.
Cooking tools:
- Food processor
- Saucepan
- Pot
- Slotted spoon
- Baking sheet
- Parchment paper
- Mixing bowl
- Serving bowl
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Fork
Ingredients
- 2 eggs
- 2 green onions (scallions), finely chopped
- ½ cup (40g) finely grated parmesan
- ¾ cup (100g) buckwheat flour+, plus extra for dusting
- 5 cups (150g) baby spinach leaves, blanched, drained and chopped
- 2 cups (300g) frozen peas, thawed and crushed
- 1 cup (240g) fresh ricotta
- dried chilli flakes, to serve
- micro (baby) mint leaves, to serve
- 2 cups mint leaves, plus extra to serve
- ½ cup (70g) toasted pistachios, plus extra, chopped, to serve
- 1 green onion (scallion), chopped
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon rind
- 1 tablespoon extra virgin olive oil
- ½ cup (125ml) water
- sea salt
- cracked black pepper
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