2 and 1/2 cups ricotta or quark
1/4 cup finely grated parmesan
2 eggs, lightly beaten
1 cup all purpose flour (sifted)
2 tsp. finely grated lemon rind
1 Tbsp. chopped mint leaves
about 3 cups (250g) frozen chopped spinach, thawed and drained
1 cup semolina flour
1 cup cream
extra grated parmesan (1/2 cup)
1/2 cup mint leaves
sea salt and black pepper
1. Place ricotta, parmesan, eggs, flour, lemon rind, 1 Tbsp. mint and spinach in a bowl and mix well to combine.
2.Turn out onto a surface covered in semolina and roll into 4 - 12 inch long ropes.
|since the dough was fairly soft I found it helped to place both hands like this and gently roll|
3. cut into 3/4 inch lengths. Cook the gnocchi in batches in a pot of salted boiling water for 2-3 minutes or until the float to the surface. Remove with the slotted spoon and keep warm.
4. place the cream in a large frying pan over high heat and cook for 1-2 minutes or until warmed through. Add the gnocchi, extra parmesan, extra mint, salt and pepper and gently toss to coat.
|the dough was rather soft so when I stirred it into the sauce some lost their form. Next time I think I'll try tossing them in semolina to coat all sides before cooking.|
all ingredients are usually available at the Green Barn