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Ricotta, pepper and spinach gnocchi

Ricotta gnocchi with pepper and spinach

PT1H

1
To begin, place the ricotta in a muslin cloth and wring out any liquid until the ricotta is a dry, crumbly texture
  • 360g of ricotta
2
Add to a large mixing bowl and mix in the flour, Parmesan, egg and a pinch of salt. Knead until you have a smooth dough
  • 60g of flour
  • 50g of Parmesan, finely grated
  • salt
  • 1 egg
3
Roll the dough into long logs and and cut into gnocchi portions using a sharp knife. Add to a pan of salted boiling water - when they rise to the top, they are ready
4
Dry the gnocchi and place in a baking tray with a little oil. Refrigerate until needed
5
Preheat the oven to 220°C/gas mark 8
6
Roast the peppers in the oven until the skins start to blacken and blister. Remove from the oven and set aside until cool enough to handle (but still warm)
  • 5 red peppers
7
Peel the peppers then add the flesh to a blender and blitz until smooth. Season to taste with salt
  • salt
8
Gently reheat the pepper sauce in a saucepan. Wilt the spinach in a pan with a little oil and season with plenty of salt. Reheat the gnocchi in a pan of salted boiling water, then drain well
  • salt
  • 500g of spinach, washed
  • extra virgin olive oil
9
To serve, spread a spoonful of pepper sauce on the base of each plate and top with 5 gnocchi. Add a few leaves of spinach on top and serve
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Ingredients

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Ricotta gnocchi

Red pepper sauce

Spinach

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