Sunday, 21 August 2011

Spinach & ricotta gnocchi


  200g Spinach, 125g ricotta, 1 potato, 3 oz plain flour, nutmeg
1) Add the spinach and ricotta into a blender with some freshly grated nutmeg and black pepper.

2) Bake a small potato and allow it to cool. Remove the skin and add to the blender along with the plain flour. Blitz through and roll the mixture into balls.

3) Roll the balls in flour, then drop in boiling, salted water. Once the dumplings float to the surface, they're ready.

I served this with some leftover tomato sauce from making spinach, stilton and cashew cannelloni

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