TEST
KITCHEN
NOTES
Purchase ricotta from
the deli, as it is firmer
in texture and will hold
together better in
the gnocchi than wet
pre-packaged ricotta.Take your family on a Roman holiday with fresh and lavour-packed
Italian mains. Weeknight dinners have never looked better!
PHOTOGRAPHY JOHN PAUL URIZAR
STYLING DAVID MORGAN
PHOTOCHEF ANGELA DEVLINMIDWEEK
ITALIAN
SPINACH & RICOTTA
GNOCCHI
PREP & COOK TIME MINUTES + RESTING
SERVES gspinachstalksremoved
gbutter
medium( g)brownonion
choppedfinely
½cup( g)plainflour
¾cup( g)ricotta(seenotes)
eggyolks
¼cups( g)freshlygrated
parmesan
groundnutmeg
shavedparmesanandextravirgin
oliveoiltoserve Blanchspinachinalargesaucepan
ofboilingwaterforabout minute
thendrain rinsewithcoldwaterand
drainwellSqueezeoutanyexcess
liquidfromspinachchopcoarsely
Heatbutterinafryingpanand
addonioncookoverlowheatfor minutesoruntilsoftbutnot
colouredStirinspinach
Transferthemixturetoalarge
bowl addflourandricotta andmix
wellSeasonwithseasaltandfreshly
groundblackpepperStirinegg
yolks parmesanandapinchortwo
ofgroundnutmeg
Usingdessertspoons shapethe
mixtureinto gnocchi(roughly
shapedovalballs)andplacethem
onalightlyflouredtrayChillthe
gnocchiforatleast hour
Bringalargesaucepanofsalted
watertotheboilandaddthegnocchi
–dependingonthesizeofyourpan
youmayneedtocooktheminseveral
batchesCookforaboutminutes
oruntiltheyrisetothesurfaceofthe
waterUsingaslottedspoonorsmall
sieve scoopthemoutandtransferto
warmedservingplates
Servegnocchiwithshaved
parmesanandadrizzleofextra
virginoliveoil#THEWEEKLYEATS
Weeknight Dinners