Spinach and Cheese Dumplings Cooking Recipe

Spinach and Cheese Dumplings Cooking Recipes

Ingredients :

175 g

75 g

115 g

115 g

25 g

30 ml

2.5 ml

30 ml




For the butter :

75 g

5 ml

15 ml

15 ml

cups mashed potato

cup semolina

frozen leaf spinach, defrosted, squeezed and chopped

ricotta cheese

grated Parmesan cheese

beaten egg


grated Parmesan cheese fresh basil sprigs, to garnish

large pinch of grated nutmeg

black pepper

fresh basil sprigs, to garnish



grated lemon rind

lemon juice

chopped fresh basil

Method :
  1. Place all the gnocchi ingredients except the basil in a bowl and mix well.
  2. Take small pieces of the mixture, about the size of a walnut, and roll each one back and forth a few times along the prongs of a fork until ridged.
  3. Repeat until you have 28 gnocchi and lay on a tray lined with clear film.
  4. Bring a large pan of water to the boil, reduce the heat slightly, and drop the gnocchi into the simmering water.
  5. They will sink to the bottom at first, but as they cook they will rise to the surface - this will take about 2 minutes, then simmer for about 1 minute.
  6. Remove the gnocchi with a slotted spoon and transfer to a lightly greased and warmed ovenproof dish.
  7. Sprinkle the gnocchi with a little Parmesan cheese and grill under a high heat for about 2 minutes, or until lightly browned.
  8. Meanwhile, heat the butter in a pan and stir in the lemon rind and juice, basil and seasoning.
  9. Pour a quarter of the hot butter over each portion of gnocchi and garnish with fresh basil.
  10. Serve hot.

Serves 4

Note :

These little dumplings are known as gnocchi in Italy.

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