This Italian Family

2 portions

20 Minutes

Super soft and easy gnocchi to make from scratchA while back I shared the recipe for ricotta gnocchi and I mentioned the possibility of making them with other “flavourings”, too. So I thought it would share one that we love, which is with spinach. They are my toddler’s favourite and one of the only ways he will eat spinach, as he calls them the “Hulk gnocchi”. To be honest, just tell him that anything is of the Hulk and he will probably eat it and make grunting noises throughout the meal pretending to be one of the Avengers.Give them a go this weekend, they will surprise you from how easy they are to make and how soft they are!

Instructions

Boil the spinach in salted water for 5-6 minutes then drain. Squeeze out the water well with your hands and break it all up with scissors until it’s reduced to a pulp of small pieces
In a big bowl mix together the ricotta, egg, nutmeg, Parmesan and salt. Mix in the spinach. Start adding the flour one spoonful at the time. Once it’s all been incorporated, capsize the mixture onto your countertop and knead it a little bit until it comes together into a smooth ball. Add more flour if it’s still too sticky to handle.
Cut out pieces of the “dough” and roll them out into little 2cm thick sausages. With a knife then cut these into little bite-sized pieces, trying to make them all the same size. I like to keep mine quite small, as I find them tastier. If the knife sticks to the dough, dip it into flour before cutting.
To cook the gnocchi, transfer them in batches into salted water and fish them out as soon as they start to float (5 minutes) ❄️Alternatively, you can freeze them before cooking and they will keep for 3 months. Boil them straight from frozen!
Whilst the gnocchi are boiling, melt the butter with the sage leaves in a small pan. Leave to cook till it’s starting to turn brown (it will only take a couple of minutes)
Once the gnocchi are ready, place them in a bowl, add the butter and sage and serve!