Spinach and ricotta fried gnocchi

Prep 1 h : 10 m
Cook 0 h : 20 m


  • 450g spinach, trimmed

    20g butter

    150g medium brown onion, chopped finely

    180g fresh ricotta

    75g plain all-purpose flour

    2 egg yolks

    100g finely grated Parmesan

    A pinch of ground nutmeg

    250g truss cherry tomatoes

    2 tbsp extra virgin olive oil

    35g walnuts, roasted, chopped

    2 tbsp shaved Parmesan

    1 tbsp finely grated lemon rind


  • Place spinach in a large saucepan of boiling water for 1 minute; drain. Rinse under cold water; drain well. Squeeze out excess liquid from spinach; chop coarsely.

    Heat butter in a large frying pan over low heat; cook onion, stirring, for 8 minutes or until soft but not coloured. Stir in chopped spinach. Transfer mixture to a large bowl; stir in ricotta and flour, season. Stir in egg yolks, Parmesan and nutmeg.

    Using two teaspoons, shape ricotta mixture into 24 gnocchi-shaped ovals; place on a lightly floured tray. Cover; refrigerate for 1 hour.

    Preheat grill to high. Place tomatoes on an oven tray; drizzle with half the oil. Season. Place under hot grill for 5 minutes or until lightly charred.

    Cook gnocchi in a large saucepan of boiling salted water, in batches, for 3 minutes or until they float to the surface. Remove from pan with a slotted spoon; drain on paper towel.

    Heat remaining oil in a frying pan over high heat; cook gnocchi in two batches, stirring occasionally, for 2 minutes or until browned slightly.

    Serve topped with tomatoes, walnuts, Parmesan and rind.