Caramelised garlic and spinach gnocchi with ricotta
serves
4
Packed with English spinach to top you up with B-vitamins like folate, this carb-boosting gnocchi recipe will help you start your week right.
Ingredients (8)
- 1 garlic bulb
- 3/4 cup (185ml) extra virgin olive oil
- 1 bunch English spinach, chopped, plus extra spinach leaves to serve
- 1/2 cup (40g) grated pecorino or parmesan, plus extra to serve
- 500g gnocchi
- 25g unsalted butter
- 1 tbs white wine vinegar
- 1 cup (240g) ricotta, crumbled
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 220°C. Place the garlic on a piece of foil, drizzle with 1 tbs oil and wrap to enclose. Place on a baking tray and roast for 30 minutes or until very soft.
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2.Squeeze the garlic from cloves into a food processor (discard garlic skins), with the spinach, pecorino and 1/2 cup (125ml) oil. Season, then whiz until smooth. Set aside.
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3.Cook the gnocchi in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking liquid.
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4.Heat remaining 2 tbs oil and butter in a large frypan over medium-high heat. Add the gnocchi and cook, tossing, for 4-5 minutes until golden. Add the vinegar, reserved cooking liquid and spinach sauce, and toss through gnocchi.
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5.Divide gnocchi among bowls. Dot with ricotta, and sprinkle with the extra pecorino and spinach leaves.
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