Spinach Gnocchi
Photography by Aaron McLean.

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.
latest issue:
Issue #104
The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.