RICOTTA GNOCCHI WITH BURNT BUTTER
SERVES 4 PREP 20 MINUTES COOK 10 MINUTES $6.90 PER SERVE
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.
Miguel and Chris meet and milks a goat at the Drysdale Goat Cheese farm on Victoria’s Bellarine Peninsula.