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Spinach et Ricotta Gnocchi

Try not to handle the mixture too much when making gnocchi, as this will make the dough a little heavy.

ingredients

serves 4
1 kg (2 lb 4 oz) spinach
350 g (12 oz) 1 1/2 cups Ricotta
125 g (4 1/2 oz) 1 cup Pecorino, grated
3 eggs, beaten
1/4 tsp freshly grated nutmeg
plain (all-purpose) flour, to mix
125 g (4 1/2 oz) 1/2 cup unsalted butter
25 g (1 oz) 1/4 cup pine kernels (nuts)
50 g (2 oz) 1/3 cup raisins
salt and pepper

method

1. Wash and drain the spinach well and cook in a covered saucepan without any extra liquid until softened, about 8 minutes. Place the spinach in a colander and press well to remove as much juice as possible. Either rub the spinach through a sieve (strainer) or puree in a blender.

2. Combine the spinach puree with the Ricotta, half of the Pecorino, the eggs, nutmeg and seasoning to taste, mixing lightly but thoroughly. Work in enough flour, lightly and quickly, to make the mixture easy to handle.

3. Shape the dough quickly into small lozenge shapes, and dust lightly with a little flour.

4. Add a dash of oil to a large saucepan of salted water and bring to the boil. Add the gnocchi carefully and boil for about 2 minutes or until they float to the surface. Using a perforated spoon, transfer the gnocchi to a buttered ovenproof dish. Keep warm.

5. Melt the butter in a frying pan (skillet). Add the pine kernels (nuts) and raisins and fry until the nuts start to brown slightly, but do not allow the butter to burn. Pour the mixture over the gnocchi and serve sprinkled with the remaining grated Pecorino.

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