Serves: 4
INGREDIENTS
2 tablespoons butter
1 onion, finely chopped
1 x 300 gram packet frozen spinach, thawed and excess water squeezed out
200 grams ricotta 2 tablespoons pesto
3 egg yolks
1¼ cups freshly grated Parmesan cheese
½ cup flour good grating of nutmeg butter 1 cup cream
METHOD
Melt the butter in a sauté pan and cook the onion until very soft. Chop the spinach and add to the onions. Season and cook for 5 minutes.
Place in a large bowl and leave to cool. Add the ricotta, pesto and the egg yolks, ¾ of a cup of the Parmesan and the nutmeg. Sprinkle over the flour, season generously and gently combine.
Flour your hands and roll into 24 walnut-sized balls. The mixture will be very sticky. Place the gnocchi on baking paper to prevent them sticking.
Bring a pot of well salted water to the boil. Add the gnocchi in batches and keep the water at a gentle boil. When they rise to the surface cook for 1 minute then remove with a slotted spoon and divide between 4 buttered gratin dishes. The gnocchi can be refrigerated for one day at this point.
Preheat the oven to 180°C.
Pour ¼ cup of cream over each dish, sprinkle over the remaining Parmesan cheese and dot with the butter. Bake in the oven for about 15 minutes or until golden.
Serve with a green salad and crusty bread.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!