Baked gnocchi with cream, spinach and ricotta

  • Shredded red onion
  • Chopped garlic
  • White wine
  • Double cream
  • Chopped parsley
  • Gnocchi
  • Fresh spinach
  • Salt and papper

In a large saucepan fry the onion and garlic in butter and a touch of olive oil until browned, then add a glass of white wine. Reduce until half the liquid has evaporated.

Add the cream, parsley, a pinch of salt and a grind of pepper. A small pot of cream will do for 2 - 3 people. Simmer for 3 to 4 minutes.

Boil the gnocchi in lots of salted water until each piece starts to float. This takes 3 to 4 minutes. Drain.

Into the cream goes as much spinach as you have available. Spinach reduces down to nothing, so overload the pan with an eyebrow-raising amount.

When the spinach has wilted down, add in the gnocchi and transfer the whole mess into an oven friendly dish. Add blobs of ricotta and a few twists of black pepper on top.

Grill until bubbling and golden.

6th September 2017

Category: Recipes