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Gnocchi with tomato beurre blanc
ingredients
550g fresh English spinach, stalks removed
275g ricotta, drained
2 eggs, beaten
75g plain flour
½ cup freshly grated parmesan
Salt
Pepper
50g parmesan flakes, extra
Tomato beurre blanc
125g unsalted butter
½ onion, finely chopped
1 bay leaf
125ml (½ cup) white wine
2 tablespoons white wine vinegar
3 ripe roma tomatoes, peeled, seeded and diced
Salt
Pepper
method
Wash the spinach well and place in saucepan. Place lid on saucepan and allow spinach to cook in its own water for a few minutes. Drain and run cold water onto it immediately. When cold, squeeze out the water thoroughly. Chop finely.
Combine the spinach, ricotta, eggs, plain flour, grated parmesan, salt and pepper. Refrigerate the mixture for 30 minutes.
Using floured hands, shape the gnocchi into 24 small balls, the size of a walnut. Leave in the refrigerator until required. Meanwhile, make Tomato beurre blanc.
When ready to serve, bring a large pan of salted water to the boil and drop in half the gnocchi. When the gnocchi float to the surface after a few minutes, take out with a slotted spoon or spider. Repeat with remaining gnocchi.
To serve, put 4 gnocchi into each bowl and spoon over the tomato beurre blanc. Sprinkle with parmesan flakes.
Tomato beurre blanc: To make the sauce, cut the butter into cubes and keep cold. Put the onion, bay leaf, wine and vinegar into a small saucepan. Boil slowly until about 2 tablespoons of liquid remains. Strain and put back into the saucepan. Using a small wire whisk gradually add the butter piece by piece. When the last of the butter is beaten in, add the tomato, salt and pepper. Keep the sauce warm by standing the saucepan in a pan of warm water.
Serves 6
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