Ricotta gnocchi with pepper and spinach
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Caterina Ceraudo's ricotta gnocchi recipe is served with a simple roast red pepper sauce and a few spinach leaves for a distinctly Italian starter. Gnocchi made with ricotta in the dough has a lighter texture than the traditional version, and is incredibly simple to make. If serving this dish to vegetarians, swap the Parmesan for a similar hard cheese that uses vegetable rennet.
First published in 2017
Ingredients
Metric
Imperial
Red pepper sauce
- 5 red peppers
- salt
Spinach
- 500g of spinach, washed
- extra virgin olive oil
- salt
SAVE RECIPE
Equipment
- Blender
Method
1
To begin, place the ricotta in a muslin cloth and wring out any liquid until the ricotta is a dry, crumbly texture
- 360g of ricotta
3
Roll the dough into long logs and and cut into gnocchi portions using a sharp knife. Add to a pan of salted boiling water - when they rise to the top, they are ready
4
Dry the gnocchi and place in a baking tray with a little oil. Refrigerate until needed
5
Preheat the oven to 220°C/gas mark 8
6
Roast the peppers in the oven until the skins start to blacken and blister. Remove from the oven and set aside until cool enough to handle (but still warm)
7
Peel the peppers then add the flesh to a blender and blitz until smooth. Season to taste with salt
- salt
8
Gently reheat the pepper sauce in a saucepan. Wilt the spinach in a pan with a little oil and season with plenty of salt. Reheat the gnocchi in a pan of salted boiling water, then drain well
- salt
- 500g of spinach, washed
- extra virgin olive oil
9
To serve, spread a spoonful of pepper sauce on the base of each plate and top with 5 gnocchi. Add a few leaves of spinach on top and serve
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