Spinach Gnocchi

Ingredients for Spinach Gnocchi

• 275g block frozen chopped spinach

• 1 cup whole milk ricotta cheese

• 160ml parmesan cheese, plus 2 tablespoons for sprinkling before serving.

• 1 egg yolk

• 2 tablespoons flour, plus more for dusting your hands while rolling

Defrost the brick of frozen spinach (you can also do this in the microwave).

Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don't lose any spinach).

Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.

Dust your hands with a little flour so the mixture doesn't stick to your hands.

Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.

Bring a large pot of water to a boil for cooking the gnocchi.

Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.

Using a slotted spoon, remove the gnocchi to a plate or bowl.

Sprinkle with parmesan cheese, cool and serve.

To Freeze: After step 5, place on sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, thaw to room temperature and follow steps 6-9.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.