Meatless Monday | Spinach Ricotta and Parmesan Gnocchi with Tomato Sauce

gnocchi

Spinach Ricotta and Parmesan Gnocchi with Tomato Sauce 

Ingredients

For the gnocchi

  • 500g fresh spinach, discard any tough stalks
  • 25g butter
  • 1 onion, finely chopped
  • freshly grated nutmeg
  • 150g ricotta
  • 125g freshly grated vegetarian Parmesan
  • 60g plain flour, plus extra for dusting
  • 2 large organic egg yolks
  • salt and freshly ground black pepper

For the tomato sauce

  • 1 tablespoon olive oil
  • 1 fat clove of garlic, crushed
  • 400g can tomatoes
  • 1 teaspoon caster sugar
  • 1 tablespoon freshly chopped basil leaves
  • salt and freshly ground black pepper

To serve

  • freshly grated vegetarian parmesan
  • extra virgin olive oil

Method

  1. Tip the spinach into a large pan over a medium heat and cook until the leaves are wilted and tender. Drain and leave until cool enough to handle, then squeeze the spinach between your hands to remove as much water as possible and roughly chop.
  2. Melt the butter in a sauté pan, add a quarter of the chopped onion and cook over a medium heat until tender but not coloured. Add the chopped spinach and cook for a further 2 minutes. Tip into a bowl, season with freshly grated nutmeg, salt and black pepper and leave to cool. Add the ricotta, Parmesan, plain flour and egg yolks to the mixture and mix until smooth. Cover and chill the mixture for a couple of hours to firm up.
  3. Meanwhile prepare the tomato sauce. Heat the olive oil in a saucepan over a medium heat, add the remaining onion and cook until soft but not coloured. Add the crushed garlic and cook for a further minute. Add the canned tomatoes, caster sugar and season well with salt and freshly ground black pepper. Bring to the boil and simmer over a medium heat for about 7 minutes until slightly thickened. Add the chopped basil.
  4. Lightly dust the work surface with a little plain flour and roll the spinach mixture into a log about 3cm in diameter. Cut the log into 3cm pillows or gnocchi and lay on a baking tray that has been lightly dusted with plain flour. Bring a large pan of salted water to the boil. Add the gnocchi and cook for about 3 minutes until tender and the gnocchi float to the surface of the water. Drain the gnocchi and serve in bowls with the tomato sauce, scattered with grated Parmesan and drizzle with extra virgin olive oil.

Sourced via http://www.foodwise.com.au/recipes/spinach-ricotta-and-parmesan-gnocchi-with-tomato-sauce/

Tassievore food workshop in Penguin

Have you been on the Tassievore challenge?

For the past six months (and of course we want people to continue!), anyone could have participated in the project which meant eating as much Tasmanian grown and produced food as possible.  Some went the whole hog and ate 95%+ Tasmanian, some did a partial challenge where you just made a conscious effort to eat more Tassie produce or you could have chosen to just make your purchases from a Tasmanian owned business.

Another part of the challenge gave you the opportunity to participate in food making workshops, the last of which was held on Saturday.

Held at the lovely Reseed Centre in Penguin we learnt how to make sourdough, pasta, pesto, gnocchi and basic preserving techniques. It was a brain bursting, tasty way to spend an afternoon.

To top it off, more local Tasmanian produce was consumed for dinner at Bayviews in Burnie.  Great company, good food, who could ask for more!

 

Gnocchi (via the Tassievore web site)

Ingredients

900g potato flesh (Nicola, dutch cream, moonlight)

2 cups plain flour

1 egg, beaten

For the potato flesh I use baked potato run through a moulinex or potato ricer (once cooled) to remove the skins and make a light fluffy mash – but you can also peel and mash by hand. If you are using boiled, peeled potatoes instead you will either need more flour or leave out the egg to compensate for wetter potato flesh.

Put the potato flesh in a bowl and add the flour and beaten egg. Mix together with a spoon until it forms a rough dough then finish off by kneading with your hands until well combined. The finished dough should be the consistency of play dough.

Roll out long sausages of dough about 2-3 cm across then slice into small pieces – you can roll and press fork tines across each, but I don’t usually bother.

Bring water to a rolling boil and test one piece (especially if you are using a different type of potato or experimenting with other ingredients). The gnocchi should hold together as a dumpling and will rise to the surface when cooked. If the test gnocchi is fine, continue to cook in batches (a couple of handfuls at a time) scooping the cooked dumplings off into a colander with a slotted spoon.

If the test gnocchi falls apart you can still salvage the situation by baking the rest in the oven on a buttered/oiled tray.