green spinach & herbs gnocchi

today: happy thoughts (from away) and a recipe to you! xo

green spinach and herbs gnocchi – with beurre noisette

2 cups ricotta
2 eggs
1/2 cup grated parmesan
2 cups fresh spinach leaves, washed (you can also used thawed spinach)
1 cup parsley leaves, cleaned, minced
1 handful mint leaves, cleaned, minced
1 cup flour
1 cup semolina
1 garlic clove, minced
olive oil
salt, pepper
pinch of musk

4 tbsp. butter
5 sage leaves, thinly sliced
10 g dried porcini, minced
pinch of musk
fleur de sel

note: you can also use thawed spinach but then you won’t have to make this step. in a large saucepan, heat a bit of olive oil. sweat the minced garlic for a few seconds, before adding the (whole) spinach leaves. heat through until leaves are shrunk together. remove from heat, let cool. then pat dry with some kitchen paper and mince.

in a large bowl combine the ricotta, eggs, parmesan flour and semolina (be careful with the semolina, only use it to add firmness to the mix). add the minced steamed spinach and the minced herbs. combine well. season with flour and salt and a pinch of musk.
heat a large saucepan with salted water. preheat the oven to low. dust a work space with flour. take 1/4 of the pastry and roll it into about 2cm thick ropes. cut into thumb wide pieces. cook the gnocchi in batches for 2 to 3 minutes, until they appear on the surface. put in a oven proof pan, drizzle with olive oil and place in the warm oven. proceed with the other batches.
when gnocchi are finished cooking, place all of them together in the oven for a few minutes to heat through (and also to dry out a bit; you will find they’re much better like that).
heat the butter in a small saucepan, slowly, on low heat, to make beurre noisette out of it. add the porcini crumbs, sage, a pinch of fleur de sel, black pepper and musk, each. serve.
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