This gnocchi recipe is a favourite of mine. It’s a great go-to for a satisfying meat-free dish. I’ll often make extra for lunch the next day or to freeze for another time. Its quick, easy and great to get the kids involved with; rolling the gnocchi is something they will love!
One of the best things about this recipe is that there’s only four ingredients. It’s easy enough to make straight into a mixing bowl, but can be even quicker if you have a food processor or mixer. From a couple of key ingredients, this fantastic tasting dish will be a favourite for all.
450g soft ricotta
1 cup parmesan cheese (grated)
1 ½ cups plain flour
250g frozen spinach (defrosted)
In a bowl, mix the ricotta, flour and cheese until it starts to form a dough.
Put the defrosted spinach into paper towel and squeeze to drain the liquid from it. Place the spinach onto a chopping board and roughly chop
Add the spinach to the ricotta mix. Turn out onto a floured bench and roll into a dough.
Separate dough roughly into 5 portions. Roll each portion out into a log, approximately 1.5cm wide. Then cut into equal pieces approximately 3-4cm long
Boil water in a medium saucepan. Carefully place gnocchi into the saucepan and wait for gnocchi to rise to the top, this indicates the gnocchi is cooked. Remove from the saucepan and dry onto paper towel
You can add any sauce or garnish. If I’m in a rush I like to just add some passata or other pasta sauce with extra parmesan cheese on top. Otherwise I’ll sometimes blend roast pumpkin, tin of tomatoes and capsicum to make my own pasta sauce. This is also a great one to freeze for later