Ricotta And Spinach Gnocchi

On Wednesday evening Don cooked up a delicious Ricotta And Spinach Gnocchi. Here comes the culinary DIY:















Ingredients:[Serves 4]

400 g spinach, stalks removed
225 g ricotta cheese
50 g plain flour
25 g parmesan.
1 egg
Freshly grated nutmeg.
150 ml olive oil
4 shallots, chopped.
1 clove garlic.
6 tomatoes, skinned and seeded and chopped.
Juice half a lemon.
Bunch of basil.


Method:

1. Cook the spinach in a large pan until wilted. Chop, add the plain flour, parmesan and egg. Mix well, Check for seasoning and leave to firm in fridge for at least an hour.

2. Clear a decent sized space on the work top. Make sure you have readily to hand a small bowl of flour, a cloth and a ready supply of hot water. Lay out 30cm of greaseproof paper. Remove spinach mixture from fridge, dip both hands in the flour and take a small piece of the spinach mixture and roll into a ball about the size of a walnut. Place on greaseproof paper. Carry on until finished, frequently coating hands with flour.

2. Half an hour befor eating heat the oil and very gently cook the shallots for 20 mins. Put a large pan of salted water on to boil. Add the tomatoes and cook for a further 5 mins. Leave in a warm place.

3.Drop the spinach balls into the boiling water. They are cooked when they float to the surface. Just a few minutes. Gently heat through the sauce mixture. Divide the gnocchi onto warmed plates, spoon over the sauce, scatter with the basil and some shavings of parmesan.