Donna Hay's cheat's ricotta, spinach and mint gnocchi recipe
Love gnocchi but can't be bothered to make it? Donna Hay to the rescue! Her recipe - which combines mint, spinach and ricotta - will have dinner on the table in half an hour.
Ingredients
- 500 g ricotta
- 40 g finely grated parmesan
- 2 eggs, lightly beaten
- 150 g plain (all-purpose) flour, sifted
- 2 tsp finely grated lemon rind
- 1 tbsp chopped mint leaves
- 250 g frozen chopped spinach, thawed and drained
- 160 g semolina
- 250 ml single (pouring) cream
- 40 g finely grated parmesan, extra
- 0.5 cups mint leaves, extra
- 1 pinch sea salt and cracked black pepper
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Place the ricotta, parmesan, eggs, flour, lemon rind, mint and spinach in a bowl and mix well to combine. Turn out onto a surface sprinkled with the semolina and roll into 4 x 30cm-long ropes.
- Cut into 2cm lengths. Cook the gnocchi, in batches, in a saucepan of salted boiling water for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and keep warm.
- Place the cream in a large frying pan over high heat and cook for 1-2 minutes or until warmed through. Add the gnocchi, extra parmesan, extra mint, salt and pepper and toss to coat.
Recipe and images taken from Donna Hay, Seasons
Donna Hay’s Royal Doulton kitchenware range is available from John Lewis in the UK, and via Royal Doulton.
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