How to make Stefano Manfredi’s Spinach and Ricotta Gnocchi.
After watching Stefano Manfredi’s MasterChef masterclass at Bells at Killcare last week, we thought you may like to try your hand at making the delicious morsels yourself. Buon appetito!
Blanch the silverbeet leaves in boiling water for a minute. Drain, let them cool, squeeze out as much water as possible, and then roughly chop them. In a bowl, mix thoroughly the ricotta, the chopped silver beet, plain flour, 80g of Parmesan, nutmeg, eggs, salt and pepper to taste. Using a little flour on your hands, shape each of the gnocchi into a sphere the size of a golf ball. Bring a large pot of salted water to the boil and poach the gnocchi for 3-4 minutes- they should rise to the surface when ready. Remove quickly with a slotted spoon, drain well, and place in a warm serving dish. Heat the butter in a small saucepan on moderate heat until it is foamy and nut-brown. Sprinkle the gnocchi with the remaining Parmesan and spoon over the foaming butter. Makes about 50. Serves 8.