silver beet and lemon ricotta gnocchi

with salsa verde

  • 450g silver beet (Swiss chard), stems removed
  • 2½ cups (500g) fresh ricotta
  • ½ cup (40g) finely grated parmesan, plus extra to serve
  • 1 tablespoon finely grated lemon rind
  • 1 cup (160g) spelt flour+, plus extra for dusting
  • 2 eggs
  • sea salt and cracked black pepper

salsa verde

  • 1 cup mint leaves
  • 1 cup flat-leaf parsley leaves
  • ¼ cup chopped chives
  • 1 clove garlic, crushed
  • 2 tablespoons capers
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons water
  1. To make the salsa verde, place the mint, parsley, chives, garlic, capers, vinegar, oil and water in a small food processor and process until roughly chopped. Set aside.
  2. Cook the silver beet in a large saucepan of boiling salted water for 1 minute or until tender. Drain and refresh under cold running water. Spread the silver beet out on paper towel and roll up to squeeze out any excess liquid. 
  3. Finely chop and place in a large bowl with the ricotta, parmesan, lemon, flour and eggs. Sprinkle with salt and pepper and mix to form a soft dough. Divide the dough in half and roll out each piece on a lightly floured surface to form a 40cm-long log. Using a knife dipped in flour, cut each log into 4cm pieces. Place on a lightly floured tray until ready to cook. 
  4. Cook the gnocchi, in batches, in a large saucepan of boiling salted water for 8–10 minutes or until cooked through. Drain and serve warm, topped with the salsa verde and the extra parmesan. Serves 4.
RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox