SPINACH & RICOTTA GNOCCHI
PREP & COOK TIME 40 MINUTES (+ RESTING) SERVES 4
450g spinach, stalks removed
20g butter
1 medium (150g) brown onion, chopped finely
½ cup (75g) plain flour
¾ cup (180g) ricotta (see notes)
2 egg yolks
1¼ cups (100g) freshly grated parmesan ground nutmeg shaved parmesan and extra virgin olive oil, to serve
1 Blanch spinach in a large saucepan of boiling water for about 1 minute, then drain, rinse with cold water and drain well. Squeeze out any excess liquid from spinach; chop coarsely.
2 Heat butter in a frying pan and add onion; cook over low heat for 8−10 minutes or until soft but not coloured. Stir in spinach.
3 Transfer the mixture to a large bowl, add flour and ricotta, and mix well. Season with sea salt and freshly ground black pepper. Stir in egg yolks, parmesan and a pinch or two of ground nutmeg.
4 Using 2 dessertspoons, shape the mixture into 16 gnocchi (roughly shaped oval balls) and place them on a lightly floured tray. Chill the gnocchi for at least 1 hour.
5 Bring a large saucepan of salted water to the boil and add the gnocchi – depending on the size of your pan, you may need to cook them in several batches. Cook for about 3 minutes or until they rise to the surface of the water. Using a slotted spoon or small sieve, scoop them out and transfer to warmed serving plates.
6 Serve gnocchi with shaved parmesan and a drizzle of extra virgin olive oil.
ROMAN-STYLE ARTICHOKES
PREP + COOK TIME 1 HOUR SERVES 4
4−6 large artichokes
هذه القصة مأخوذة من طبعة Issue 53 2019 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 53 2019 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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