Wild Spring Greens Gnocchi is a modern Fusion recipe (based on an Italian original) for a classic accompaniment of spinach, wild spring greens, Ricotta cheese and Parmesan cheese bound with eggs and plain flour that are boiled to cook. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Wild Spring Greens Gnocchi.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
300g spinach
500g mixed wild spring greens (eg dandelion greens, ramsons, bisort, young hawthorn leaves)
675g young stinging nettle tips
salt, freshly-ground black pepper and freshly-grated nutmeg, to taste
butter
240g Ricotta cheese
60g freshly-grated Parmesan cheese
2 eggs
90g plain flour
Method:
Wash the spinach and greens, place in a pan and cook in the water that adheres to the leaves. Drain, press out any excess water and chop finely.
Combine the chopped greens in a pan with the Ricotta cheese, salt, pepper and nutmeg. Add about 2 tbsp butter and cook gently over low heat, stirring constantly, for about 5 minutes.
At this time, take the pan off the heat, then stir in the beaten eggs, the grated Parmesan cheese and the flour. Bring the mixture together, turn into a bowl, allow to cool and refrigerate for several hours.
After this time, turn the dough onto a floured work surface and roll out then cut into rounds with a 4cm round pastry cutter.
Bring a pan of water to a gentle boil, add a few gnocchi at a time and cook for about 4 minutes, or until they rise to the surface. Carefully remove with a slotted spoon and transfer to a warmed, buttered, serving dish then scatter over a little grated Parmesan cheese. Keep warm in the oven as you cook another batch. Repeat the layering process, adding a little more Parmesan cheese with each batch of gnocchi.
When you are done, dot the top of the dish with melted butter, scatter over a little more grated Parmesan and serve.
