Spinach Gnocchi
Recipe
This wholesome
dish is ideal for making in advance then baking when required. Serve
it with a fresh tomato sauce.
Ingredients: |
400 g/ 14 oz
750 ml/3 cups
200 g/1 1/4 cups
50 g/ 2 oz/ 4 tbsp
50 g/ 2 oz
2
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fresh leaf spinach
milk
semolina
butter
parmesan cheese, freshly grated, extra to serve
freshly grated nutmeg
eggs, beaten
salt and ground black pepper |
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Method:
-
Blanch the spinach
in the tiniest amount of water then drain and
squeeze dry through a sieve with the back of a
ladle. Chop the spinach roughly.
-
In a large
saucepan, heat the milk and, when just on the
point of boiling, sprinkle in the semolina in a
steady stream, stirring it briskly with a wooden
spoon.
-
Simmer the
semolina for 2 minutes, then remove from the
heat and stir in half of the butter, most of the
cheese, the nutmeg and spinach, and season to
taste with salt and pepper. Allow to cool for 5
minutes.
-
Stir in the egg,
then tip the mixture out on to a shallow baking
sheet, spreading it to a 1cm/1/2in thickness.
Allow to cool completely, then chill until the
texture is quite solid.
-
Stamp out shapes
from the prepared gnocchi mixture using a 4cm/1
1/2in plain round pastry cutter. Put the
trimmings on a plate and reserve.
-
Grease a shallow
ovenproof dish. Place the trimmings on the base
and arrange the gnocchi rounds on top with each
one overlapping. Brush the tops with the
remaining butter and sprinkle over the remaining
cheese.
-
When you are ready
to bake, preheat the oven to 190 oC/375
oF/Gas 7 and cook the gnocchi for
about 35 minutes until golden and crisp on top.
Serve hot with fresh tomato sauce and hand round
a small bowl of freshly grated Parmesan cheese.
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SERVES 4-6 |
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