Baked gnocchi with cream, spinach and ricotta
- Shredded red onion
- Chopped garlic
- White wine
- Double cream
- Chopped parsley
- 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