Meals and Courses

Ricotta and Winter Herb Gnocchi

cook 30 mins
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 75 g (3 oz) fresh breadcrumbs
  • 1½ teaspoons grated lemon rind
  • 3 tablespoons chopped herbs, such as thyme, parsley, rosemary, chives and sage
  • 50 g (2 oz) firm cheese, such as Emmental or Cheddar, finely grated
  • 400 g (13 oz) shop-bought gnocchi
  • 100 g (3½ oz) frozen leaf spinach, defrosted and chopped
  • 250 g (8 oz) ricotta cheese
  • 4 tablespoons double cream
  • ¼ teaspoon ground nutmeg
  • salt and pepper
  • Heat 2 tablespoons of the oil in a frying pan and cook the onion and 2 of the garlic cloves over a medium heat for 5–6 minutes, stirring frequently, until softened.
  • Meanwhile, combine the breadcrumbs in a bowl with the remaining garlic and oil, ½ teaspoon of the lemon rind, half the herbs, the grated cheese and seasoning. Mix well.
  • Cook the gnocchi in a large pan of lightly salted boiling water for 1–3 minutes, or according to the packet instructions. Drain.
  • Squeeze any excess moisture from the spinach and place in a bowl with the cooked onion and garlic, the ricotta, the remaining herbs and lemon rind, the cream and nutmeg. Beat together, then season to taste.
  • Stir the gnocchi into the ricotta mixture and divide between 4 individual, shallow ovenproof dishes. Top with the breadcrumb mixture and bake in a preheated oven, 190˚C (375˚F), Gas Mark 5, for 15–20 minutes, or until bubbling and golden.
Like This? Try These
More on Food