serves
4
prep
55 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
55
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 500 g spinach
- 3 tbsp chopped flat-leaf parsley
- 1 tbsp chopped oregano (or 1 tsp dried)
- 1 tbsp chopped thyme (or 1 tsp dried)
- 3 eggs plus 2 egg yolks
- ⅔ cup plain flour
- ⅔ tsp ground nutmeg
- ¼ tsp ground white pepper
- 1 tsp salt
- 150 ml cream
- 100 g parmesan, shaved or grated
- 100 g sharp blue-vein cheese, roughly chopped
Instructions
Bring a saucepan of water to the boil and cook the spinach for 3 minutes. Drain and leave to cool, then squeeze out the excess moisture (you should be left with approximately 400 g of spinach).
Put the spinach in a food processor and process until mushy. Add the herbs and process for another 30 seconds, then add the eggs and egg yolks and process briefly.
Transfer to a bowl and stir in the flour, nutmeg, pepper and salt to make a dough with a gooey consistency. Cover and refrigerate for 30 minutes.
Bring a pot of water to the boil. Rub half the spinach dough through a spatzle maker into the pot. Simmer the gnocchetti for 5 minutes, then scoop out with a slotted spoon into a colander. Leave to drain for a minute before transferring to a serving dish. Pour over half the cream and scatter with half of the cheeses. Repeat with the remaining dough, topping with the remaining cream and cheeses.
Lightly mix with a spoon and serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
