Here’s a different way to make ricotta gnocchi from my previous Ricotta Gnocchi with Scampi Tails. This comes from the brilliant Zuni Cafe Cookbook by Judy Rodgers. The book is packed with great descriptions of method. Whereas the previous recipe mixed the ricotta with flour, this one simply rolls the cheese mixture in flour.
500g ricotta, well drained. I used local Blue Bay Cheese which was smooth and dry – perfect.
2-3 handfuls spinach leaves
2 large eggs, cold – gently beaten
1 tbsp unsalted butter, melted
1 tbsp chopped fresh chives (not in recipe)
1/4 tsp salt
1/4 cup grated parmesan or grana padano
Option chopped bacon…