The Vegetable Bible: The Definitive Guide
Gnocchi di spinaci e ricotta
Page 386
Cuisine: Italian | Course Type: Main Courses
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Sovay from Northern England,
Easier to make than I expected and turned out well - nice texture and mild but pleasant flavour. This may be partly due to the fact that my local market had bunches of loose spinach for the first time in years - I'd forgotten how much more flavour it has than the plastic-wrapped stuff from the supermarket (though I'd also forgotten that it takes for ever to clean. FOR EVER!).
Sophie must have pureed her spinach as the gnocchi in the photograph were uniformly green; I chopped my spinach and mine were white streaked with shreds of green, which I thought looked better anyway. I made them in a hurry and completely forgot to add the nutmeg, but will remember next time.
Recipe said to turn the gnocchi at intervals whilst poaching, but I found they turned themselves ...
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