In my Harvest Monday post a couple of weeks ago I mentioned this gnocchi and had a few requests for the recipe. I had a friend over for lunch during the week and took the opportunity to cook it again (Miss 5 was at school so I was spared her “I don’t like this” whinging). I have made silver beet and ricotta gnocchi (sometimes replacing the silver beet with spinach) for years but recently noticed a recipe in The River Cafe Cookbook which included marjoram. Not having any marjoram I added oregano to my recipe and think it works really well.
I use quite a mild silver beet for this recipe – usually I make it with my green stalked variety, but I also do it with rainbow chard as well.
Silver beet and Ricotta Gnocchi (Serves 4 as a starter or small main)
- 250g silver beet (chard)
- 10g oregano leaves
- 30g butter
- 50g Parmesan – finely grated
- 1/4 tsp freshly grated nutmeg
- 250g ricotta
- 1 egg – lightly beaten
- 80g flour plus a bit more for rolling.
Cook the silver beet – until it has softened- I usually steam mine. Remove from the pan, drain and press out any excess moisture. Wait for it to cool a bit and finely chop. Heat the butter in a pan and add the oregano and the cooked, chopped silver beet. Saute for a few minutes. Remove from heat and set aside to cool. Once the silver beet has cooled gently mix together all the ingredients. You should have a sticky dough that you can shape it balls. Shape into walnut size balls and gently roll in a little flour.
Bring a large pan of lightly salted water to the boil. Add the gnocchi. They are very quick and are ready when they float to the top – a couple of minutes is all it usually takes. Drain and serve. I like these served with either a tomato sauce or with a simple sage butter.
- 10 finely chopped sage leaves
- 50g butter
Heat the butter, add the sage leaves. Fry them on a low heat until the butter turns golden brown. Drizzle over the gnocchi.