The secret to success in cooking these gnocchi is the temperature of the water in which the dumplings are cooked. A rolling boil will disintegrate these delicate little dumplings so bring a pot of water to the boil then turn to the lowest simmer before slipping them in.
250g ricotta, 2 eggs, 250g spinach, nutmeg2-3 tbs semolina ( or try polenta and coconut flour for gluten free option), 100g grated Parmesan cheese salt and black pepper
Put a large pot of water on to boil. Wash the spinach and take out any extra thick stems. When the water is boiling add some salt and the spinach. Make sure the spinach is completely immersed. When the water returns to the boil cook the spinach for one minute then drain and plunge into a bowl of cold water. This will stop the spinach from cooking further. Drain the spinach and squeeze it in your hands to remove the excess water .Chop finely.
Put the ricotta into a bowl and beat together with the eggs until creamy
Stir in the spinach , grated parmesan cheese and the semolina, then season with a little grated nutmeg and some salt and pepper.
The mix should hold together. If it is still wet add a little more semolina.
Bring a large pot of salted water to the boil, then turn down to the lowest simmer
Wet your hands and form small balls with the gnocchi mixture and gently slip them into the water. When the gnocchi rise back to the surface they are cooked. Remove with a slotted spoon and put onto a warm serving dish. Dress with tomato and basil sauce or olive oil and fresh herbs and serve immediately.
- Lettercollum Kitchen Project Serves 4