A warming vegetarian dish shared with us by Oxted's Quince House Cookery School. The sage and walnut butter imparts a festive flavour, although this is a dish that can be enjoyed all year round and is perfect with fresh, summer spinach.
-
100
g
baby spinach leaves
-
25
g
parmesan
-
120
g
ricotta cheese, well drained
-
Good
pinch
freshly grated nutmeg
-
1
whole
zest of lemon finely grated
-
1
tbsp
beaten egg
-
40
g
plain flour, plus extra for rolling
-
50
g
butter
-
1
tbsp
olive oil
-
8
torn
sage leaves
-
25
g
roughly chopped walnuts
- To make the gnocchi, wilt the spinach over a medium heat until the juices evaporate. Remove from the heat and squeeze out as much moisture as you can. Season well and chop finely.
- Place the spinach in a small bowl with the ricotta, parmesan, lemon zest, nutmeg, flour and egg and mix well. Taste for seasoning.
- With dampened hands, roll the mixture into walnut sized balls and place on baking paper in the fridge.
- Bring a large pan of salted water to a gentle boil. Add the gnocchi in batches and cook for 3 minutes, by which stage they should have risen to the surface of the pan. Using a slotted spoon, transfer to a plate.
- Heat half the butter with the oil in a frying pan and fry the gnocchi until golden brown. Remove from the pan to a serving dish.
- Add the remaining butter, sage and walnuts. Cook together to fry the sage and toast the nuts, the butter will become a nutty brown colour. Pour over the gnocchi and serve with freshly grated parmesan
- Finely grated parmesan to serve
