As above.

The less you work with the dough, the less flour you need. The lighter the gnocchi.

1: Strain the cooked chard, and ricotta. To allow the excess liquid to drain.

2: Place the ricotta into a large bowl and beat until smooth. Add the spinach, parmesan, flour, eggs and plenty of nutmeg. Season and mix well. Cover and leave in the fridge for an hour or until needed.

3: Cover your work aera with a dusting of flour. Take dessertspoons of the chilled ricotta mixture, roll into neat balls, then roll in the flour. Place on a floured tray and set aside until needed.

4: Just before you want to eat, bring a large pan of salted water to the boil. Turn the heat down to simmer. Carefully add your gnocchi to the pan, taking care not to overcrowd. They will float to top when cooked. Approx 5 mins.

Serve with whatever sauce you like, and a sprinkling of grated cheese.

Serving Size: 4

Number of Servings: 1

Recipe submitted by SparkPeople user GUBITNIK.

 

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