Spinach and parmesan gnocchi
A hearty bowl of Italian deliciousness.
- Serves 4
- Less than 30 minutes
- 2 packets (300g each) English spinach, wilted, chopped and drained
- ¼ cup (60ml) water
- 4 (about 820g) potatoes, cooked and mashed
- ¼ cup (60ml) plain cream cheese
- ¼ cup (60ml) grated parmesan, plus extra for serving
- ½ tsp (3ml) ground nutmeg
- Grated peel of 1 lemon
- Salt and milled pepper
- 1 ½ cup (375ml) flour
- 1 egg, whisked
- 1 punnet (200g) vine tomatoes, roasted
- Fresh basil, for serving
- Blitz spinach and water together to create a smooth paste.
- Combine warm potato mash and spinach.
- Add cream cheese, parmesan, nutmeg and lemon peel. Season.
- Add flour and egg and mix to create a dough.
- Knead dough on a lightly floured surface until smooth.
- Divide dough into 4 balls.
- Roll each ball out into a 55cm-long log.
- Slice each log into 2cm pieces.
- Make an indent on each piece of dough using your thumb.
- Bring a pot of salted water to the boil.
- Cook gnocchi in boiling water for 2-3 minutes, working in batches.
- When they rise to the surface, remove gnocchi with a slotted spoon and place in a lightly oiled bowl to prevent sticking.
- Serve gnocchi with roasted tomatoes, basil and extra grated parmesan.