Ingredients Jump to Instructions ↓

  1. 175g/6 oz cold mashed potato

  2. 75g/3 oz semolina

  3. 115g/4 oz frozen leaf spinach, defrosted, squeezed and chopped

  4. 115g/4 oz ricotta cheese

  5. 75ml/5 tbsp freshly grated Parmesan cheese

  6. 30ml/2 tbsp beaten egg

  7. 2 1/2ml/1/2 tsp salt

  8. large pinch of grated nutmeg

  9. pinch of ground black pepper

  10. 30ml/2 tbsp freshly grated Parmesan cheese

  11. Fresh basil sprigs, to garnish

  12. For t he butter:

  13. 75g/3 oz butter

  14. 5ml/1 tsp grated lemon rind

  15. 15ml/1 tbsp lemon juice

  16. 15ml/1 tbsp chopped fresh basil

  17. Serves 4

Instructions Jump to Ingredients ↑

  1. Method :

  2. Place all the gnocchi ingredients except the 30ml/2 tbsp Parmesan and the basil in a bowl and mix well.

  3. Take walnut-size pieces of the mixture and roll each one back and forth along the prongs of a fork until ridged. Make 28 gnocchi in this way.

  4. Bring a large pan of water to the boil, reduce to a simmer and drop in the gnocchi. They will sink at first, but as they cook they will rise to the surface; this procedure will take about 2 minutes, then simmer for 1 minute.

  5. Transfer the gnocchi to a lightly-greased and warmed ovenproof dish.

  6. Sprinkle the gnocchi with the Parmesan cheese and grill under a high heat for 2 minutes, or until lightly browned.

  7. Meanwhile, heat the butter in a pan and stir in the lemon rind, lemon juice and basil. Season to taste. Pour some of this butter over each portion of gnocchi and serve hot, garnished with the chopped fresh basil.


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