Sunday, 15 February 2015

GNOCCHI VERDE RECIPE


I did not enjoy this recipe but my husband did so I thought I would post the recipe in case someone may like to try it!

It is from the Riverford Farm Cook Book

gnocchi verde ingredients
Ingredients 
1 tablespoon butter
1 small onion, finely chopped
450g Spinach, tough stalks removed
75g Plain Flour
150g Ricotta cheese
2 Egg yolks
100g Paremesan cheese, freshly grated, extra to serve
Sea Salt and freshly ground black pepper

1. Heat the butter in a frying pan, add the onion and cook gently for 8-10 minutes, until soft.

2. Blanch the spinach in a pan of boiling salted water for 1 minute, then drain and put in cold water.  Drain again and squeeze the water out then roughly chop. 

3. Add the Spinach to the onion and season, cook for 8 minutes.

4. Tip the mixture into a bowl and sift in the flour.

5. Add the ricotta and mix.

6. Add the egg yolks, Parmesan and mix again. 

7. Use 2 dessertspoons to shape the quennelles, scooping the mixture from one spoon to the other until it forms an oval shape.

8. Place on a lightly floured tray and chill for 1 hour.

9. To cook, bring a large pan of salted water to the boil and add the gnocchi in batches.

10. When the gnocchi rises give them an extra 3 minutes then scoop out.

11. Serve with a sprinkle of Parmesan.

gnocchi verde

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