Homes+ (Australia) - - EASY FOOD -


400g baby spinach, washed 400g goat’s milk ri­cotta, dry 100g parme­san cheese, finely grated ½ whole nut­meg, finely grated Finely grated rind and juice of 1 le­mon 2 eggs, lightly beaten Salt and pep­per

120g plain flour

125g un­salted but­ter 12 sage leaves 2 ta­ble­spoons toasted pine nuts

STEP 1 Heat a large fry­ing pan over medium-high heat. Add half the spinach and 2–3 ta­ble­spoons wa­ter. Stir spinach un­til it be­gins to wilt, then add re­main­ing spinach. Cook for 1–2 min­utes or un­til soft. Drain well and al­low to cool slightly. Trans­fer the spinach to a clean tea towel and squeeze out as much wa­ter as pos­si­ble. Finely chop spinach.

STEP 2 In a large bowl, com­bine spinach, ri­cotta, parme­san, nut­meg, le­mon zest rind and egg. Sea­son well with salt and pep­per, and mix un­til com­bined. Gen­tly fold in the flour un­til com­bined; the dough should just hold to­gether.

STEP 3 Use two dessert­spoons to make quenelles (oval-shaped balls) of the ri­cotta mix­ture.

Place gnocchi on a bak­ing tray dusted with flour. Set aside un­til ready to cook. STEP 4 Bring a large pot of salted wa­ter to the boil. STEP 5 Melt the but­ter in a saucepan over medium-high heat. Cook for 2 min­utes or un­til the but­ter starts to turn nut-brown. Add the sage leaves; cook for 1 minute or un­til crisp, then squeeze in the le­mon juice. STEP 6 Gen­tly place gnocchi into boil­ing wa­ter, in batches, and boil for 1–2 min­utes or un­til they float to the top. Drain briefly. Di­vide be­tween plates and driz­zle over the but­ter sauce. Top with pine nuts and serve im­me­di­ately.

Get your goat There are about 30 goats on the Drys­dale farm.

Milk­ing it

Miguel and Chris meet and milks a goat at the Drys­dale Goat Cheese farm on Vic­to­ria’s Bel­lar­ine Penin­sula.

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