Roasted Ricotta Gnocchi With Garlic Butter Spinach. Turn your back on boring mid week meals and try this vibrant gnocchi dish.
1⁄3 cup finely grated parmesan
2 eggs, lightly beaten
2 tsp sea salt
150g plain flour (slightly more may be required)
Garlic Butter Spinach
2 tbsp extra virgin olive oil, plus extra to drizzle
3 garlic cloves, chopped
1⁄2 bunch (6-8 leaves) silverbeet spinach, stems removed, leaves shredded
1⁄2 cup raisins
2 tbsp pine nuts, toasted
1 lemon, juice and finely grated zest
To make the gnocchi, combine ricotta with parmesan, eggs and salt. Add 1 cup of flour and gently mix to make a dough. Add a little extra flour if the dough is too sticky, but be careful not to overwork as this will toughen the gnocchi.
Divide the dough into quarters and roll each on a lightly-floured surface to form 2cm-wide logs. With a floured knife, cut into 2cm pieces. If you like, gently press a fork onto the pieces to make a decorative indent. (You can also make gnocchi a couple of hours in advance. Just place onto a lightly-floured tray, cover with plastic and chill until ready to cook).
Bring a large pot of water to a rolling boil and cook the gnocchi in batches for 2-3 minutes, or until they float to the surface. Remove and place onto a lined tray in a single layer. They will firm up as they cool.
Heat a large frying pan over medium-high heat and melt butter and olive oil. Cook half the gnocchi for 3 minutes, remove to a tray, cook remaining gnocchi and remove from the pan.
Reduce heat to medium, cook garlic, spinach and raisins for 1-2 minutes or until spinach begins to wilt. Add pine nuts, then lightly toss through gnocchi to coat. Remove from the heat and add lemon juice and zest. Season to taste with salt and pepper.
Use ready-made gnocchi if time is short. Ensure the ricotta you use is from the deli, as it should be well-drained, and the consistency will give you a better result.