RI­COTTA SPINACH GNOCCHI WITH CHEESE SAUCE

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Prep time 15 mins Cook­ing time 15 mins Serves 4 1kg spinach, blanched 250g ri­cotta 4 tbsp freshly grated Parme­san 2 ex­tra-large egg yolks, lightly beaten Cake flour, for dust­ing 4 tbsp but­ter, melted

FOR THE FIVE-CHEESE SAUCE

4 tbsp but­ter 2 tbsp cake flour 600ml milk 200g cheese, grated (try a mix of blue cheese, gruyere, fontina and/or ched­dar 50g freshly grated Parme­san Drain spinach well, squeez­ing out ex­cess mois­ture, and chop very finely. Place in a bowl with the ri­cotta, 2 tbsp Parme­san and egg yolks. Sea­son with salt and black pep­per, mix well and shape into gnocchi balls the size of a wal­nut. Dust lightly with flour. Bring a large pan of lightly salted wa­ter to the boil. Cook the gnocchi a few at a time, re­mov­ing with a slot­ted spoon as they rise to the sur­face. Place on a warm serv­ing dish, pour over the melted but­ter and sprin­kle with the re­main­ing Parme­san. For the sauce, melt the but­ter in a pan over low heat and stir in the flour. Add milk, stir­ring con­tin­u­ously un­til smooth and thick­ened. Sea­son with salt and pep­per and stir in the cheeses. Add the Parme­san and pour the sauce over the warm gnocchi. Serve im­me­di­ately.

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