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RICOTTA & LEMON GNOCCHI WITH WILTED SPINACH AND PINE NUT BUTTER

RICOTTA & LEMON GNOCCHI WITH WILTED SPINACH AND PINE NUT BUTTER

Servings: 4

Ingredients

500g fresh ricotta cheese
125g flour
50g parmesan cheese, finely grated
½ tsp NOMU One For All Grinder
Finely grated zest of 1 lemon
2 medium eggs
½ cup semolina
100g butter
50g pine nuts
250g baby spinach leaves
NOMU Sea Salt and Black Pepper
Parmesan shavings, to serve

Directions

In a large bowl, combine the ricotta, flour, parmesan, NOMU One For All and lemon zest. Lightly whisk the eggs and mix into the ricotta mixture. Season well.

Sprinkle the semolina onto a clean, dry work surface. Divide the gnocchi mixture into 3 equal portions, place on the semolina and carefully roll into 2cm thick ropes. Slice into 3cm long pieces and gently roll each piece over the back of a fork and pinch the sides together lightly to shape.

Bring a large pot of salted water to a boil and cook half the gnocchi for 3-4 minutes or until they rise to the surface. Remove with a slotted spoon and place in a colander to drain while you cook the other half. While cooking the gnocchi, melt the butter in a large pan and allow to sizzle and foam. Add the pine nuts and fry until golden brown. Add the spinach and allow the spinach to just wilt. Add the gnocchi and toss through to coat and combine thoroughly.

Season with sea salt and freshly ground black pepper. Spoon into 4 heated bowls, including the butter, and top with shavings of parmigiano reggiano.

Ingredients

500g fresh ricotta cheese
125g flour
50g parmesan cheese, finely grated
½ tsp NOMU One For All Grinder
Finely grated zest of 1 lemon
2 medium eggs
½ cup semolina
100g butter
50g pine nuts
250g baby spinach leaves
NOMU Sea Salt and Black Pepper
Parmesan shavings, to serve

Directions

In a large bowl, combine the ricotta, flour, parmesan, NOMU One For All and lemon zest. Lightly whisk the eggs and mix into the ricotta mixture. Season well.

Sprinkle the semolina onto a clean, dry work surface. Divide the gnocchi mixture into 3 equal portions, place on the semolina and carefully roll into 2cm thick ropes. Slice into 3cm long pieces and gently roll each piece over the back of a fork and pinch the sides together lightly to shape.

Bring a large pot of salted water to a boil and cook half the gnocchi for 3-4 minutes or until they rise to the surface. Remove with a slotted spoon and place in a colander to drain while you cook the other half. While cooking the gnocchi, melt the butter in a large pan and allow to sizzle and foam. Add the pine nuts and fry until golden brown. Add the spinach and allow the spinach to just wilt. Add the gnocchi and toss through to coat and combine thoroughly.

Season with sea salt and freshly ground black pepper. Spoon into 4 heated bowls, including the butter, and top with shavings of parmigiano reggiano.

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