Simple Spinach and Ricotta Gnocchi

Do you like gnocchi? The doughy dumplings are always winners in the comfort food category. To kick off a month of easy weeknight dinners, we’re excited to share this light and fluffy recipe made with ricotta instead of potatoes. Here, Donna Hay, author of the new cookbook Basics to Brilliance, shows us how to whip them up…

Simple Spinach and Ricotta Gnocchi
From Donna Hay’s Basics to Brilliance

You’ll need:

For gnocchi dough:
1 1/2 cups fresh ricotta
1 cup finely grated Parmesan
1 cup all-purpose flour
3 eggs
1 1/2 teaspoon sea salt flakes
Cracked black pepper

For the meal:
10 1/2 oz baby spinach leaves
1 tsp finely grated lemon rind
1/4 cup lemon juice
2 tbsp extra virgin olive oil
Arugula to serve
Parmesan to serve

For the gnocchi dough, place the ricotta, Parmesan, flour, eggs, salt and pepper in a large bowl.

Set the spinach in a large heatproof bowl, cover with boiling water and set aside for 1 minute. Drain, place in a clean tea towel, squeeze to remove the excess liquid and finely chop. Add spinach to gnocchi dough and mix to combine.

Dust a clean surface heavily with flour. Divide the dough in half and roll each piece into a 1-inch-wide log. Slice into 3/4-inch thick pieces and set aside on a lightly floured tray. Cook the gnocchi, in 2 batches, in a large saucepan of salted boiling water for 2-3 minutes or until risen to the surface. Remove with a slotted spoon and place on a serving plate.

Place lemon rind, lemon juice, oil, salt and pepper in a medium bowl. Mix to combine. To serve, top with the lemon oil, arugula and Parmesan.

Thank you so much, Donna! Your new cookbook is stunning.

P.S. Five-ingredient dinners, and turkey and ricotta meatballs.

(Recipe and photo © Donna Hay, 2016. Reproduced with the permission of HarperCollins. This series is edited by Stella Blackmon.)