These are, I think, almost fool-proof. I’ve used this recipe in many cooking classes over the years and it’s always turned out well, with none of the heaviness that you sometimes find with homemade gnocchi.
100g spinach, washed
Small handful parsley leaves, finely chopped
½ garlic clove, crushed
40g plain flour
50g grated parmesan cheese, plus extra for shaving
Butter for frying
Heat oven to 180 ?C. Cover a baking tray with baking parchment. Choose an appropriately sized round biscuit cutter. Put this on the tray and sprinkle grated cheese within the circle. Repeat. Place the parmesan circles in the oven until melted and bubbly. Remove and let cool.
Put the spinach in a pan and pour over boiling water. Put over a low heat until wilted. Leave to cool then wrap in a clean tea towel. Over a sink, squeeze thoroughly until as much of the water as possible has been drained off. Chop finely.
Place the spinach, parsley, garlic, ricotta, flour, cheese, lemon zest and nutmeg in a bowl. Season with salt and pepper. Add a little of the beaten egg. Mix thoroughly. If the mixture appears too dry, add another egg. Taste for seasoning.
Using wet hands, form the mixture into walnut-sized pieces. Place on a floured plate or tray and refrigerate for at least 30 minutes.
When ready to cook, bring a large pan of water to the boil. Drop the gnocchi into the water – they will sink to the bottom. When they float to the top give them approx. 1 more minute and then lift out with a slotted spoon.
When they are all cooked, melt some butter in a frying pan. When the butter is hot fry the gnocchi until they are brown on all sides. Serve on a bed of rocket with shavings of parmesan and a parmesan wafer. As an optional extra you could sprinkle the dish with pine nuts and olive oil.
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