Mary Miso - Recipes for every day - Cookbooks
Gnocchi:
250g ricotta
75g all purpose flour
1 egg
50g Sbrinz cheese
6 pieces of dried pickled tomatoes cut in cubes
½ bunch flat leaf parsley, chopped
zest of 1 lemon
½ shallot, cut in cubes
1 table spoon olive oil
salt and pepper
2 table spoons olive oil
2 table spoons butter
½ shallot, finely cut in cubes
400g spinach
salt and pepper
For dough stir together all ingredients except shallot and olive oil with wooden spoon. Gently roast shallot in hot olive oil and mix well with dough.
Shape dough on a well-floured surface into 2 ropes (approx. 2,5-3 cm thick). Cut into 2 cm pieces, roll each into a small ball and put on a lightly floured parchment-lined baking sheet.
Cook gnocchi in a pasta pot with boiling salted water for 2 minutes. Lift out with a slotted spoon, plunge into ice water, drain and marinade in 2 table spoons of olive oil.
Roast shallot cubes in butter and add gnocchi until golden brown. Add spinach in small portions, gently roast and salt and pepper to taste.
