Spinach and ricotta gnocchi recipe
This ricotta and spinach gnocchi in broth is a super easy, healthy and comforting family dinner. The kids can help do pretty much everything and will love cracking the eggs, stirring it all together and then rolling the gnocchi balls.
- 300g spinach, stems removed
- 1 1/2 cups fresh ricotta
- 3/4 cup (120g) plain flour
- 1/2 cup (50g) freshly grated parmesan
- 2 eggs
- 4 cups (1L) vegetable or chicken stock
- 1 cup (250ml) water
Fill a bowl with boiling water and plunge the spinach leaves. Leave for a minute to ‘blanch’ then drain.
Finely chop or snip the spinach then combine with the ricotta, flour, parmesan and eggs, seasoning well. This is a great job for the kids; ask them to help mix then roll small amounts of the mixture into little balls (they should be about the size of a walnut) then set aside on a lightly floured work surface.
Place the stock and water in a saucepan and bring to the boil. Carefully transfer the gnocchi and cook for 5 minutes or until they float to the top. Using a slotted spoon, remove the gnocchi from the stock and divide among four bowls. Ladle over stock to taste then finish with a little extra parmesan and serve.
- You could just toss the gnocchi in a little melted butter or olive oil instead of serving with the broth.
- Swap the spinach with grated, cooked beetroot for a bright pink alternative.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.
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