Spinach gnocchi

6 servings

Ingredients

Quantity Ingredient
1¼ kilograms Spinach; steamed
2 Eggs; beaten
2 Egg yolks
2 tablespoons Single cream
150 grams Stale bread; soaked in enough
; milk to just cover
150 grams Parmesan; grated
A large pinch grated nutmeg
Salt
Freshly ground black pepper
3 tablespoons Plain flour; up to 6
100 grams Unsalted butter; melted

Directions

Squeeze as much water as you can out of the spinach, using your hands. Chop it very finely, or alternatively process or sieve it in a food mill. Mix in the eggs, egg yolks and cream gradually and carefully.

Squeeze the bread as dry as possible in your hands and mix it into the spinach with half of the parmesan. Season with nutmeg, salt and pepper.

Bring a large, salted pan of water to the boil. With a very light touch and using as little flour as possible, make the spinach mixture into small balls using your hands.

Be very miserly with the flour or you will end up with very rubbery gnocchi. It is very easy to make rubbery gnocchi, but considerably more difficult to achieve light, fluffy gnocchi. When the water boils, drop them into the pan in very small batches. When they float up to the surface they are cooked.

Transfer them carefully with a slotted spoon on to a warmed serving dish.

Drizzle with the melted butter and sprinkle with a little parmesan. Repeat until all the spinach mixture has been used up.

Serve at once.

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Carlton Food Network

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