Today is National Potato Day! It’s the annual celebration honours of one of favourite foods, the versatile and delicious potato.
In honour of our favourite vegetable we are sharing this Gnocchi with Spinach and Roasted Tomatoes which is a delicious potato recipe everyone in the house will eat.
Serves: 4
Cooking time: 40 mins
Ingredients:
3 floury potatoes (e.g. Rooster) (approximately 500g)
70g fresh spinach
3 tbsp ricotta
170g Parmesan cheese, grated
200g flour
2 eggs
A little grated nutmeg
400g cherry tomatoes, roasted
Salt and freshly ground black pepper
Method:
Peel the potatoes and cut them into equal-sized pieces. Boil them in salted water for 15 to 20 minutes, drain and allow to dry for 10 minutes.
In the meantime, blanch the spinach briefly in boiling, salted water, place in a sieve and press all the moisture out with the back of a spoon. Finely chop the spinach and reserve the boiling water for the gnocchi.
Drain the ricotta well. Grate the Parmesan cheese.
Mash the potatoes into a puree and mix in the ricotta, flour, egg and 60g of the Parmesan cheese. Season with nutmeg, salt and pepper. Mix everything together and turn the dough out onto a worktop dusted with flour. Knead it carefully until smooth. Add some extra flour if the dough is too sticky.
Roll into small balls and place them in a bowl covered with plastic film. Use a fork to flatten the balls slightly. Put the bowl in the freezer until needed.
Just before serving, boil them in plenty of salted water. The gnocchi are ready when they rise to the surface.
Serve with roasted cherry tomatoes and the remaining Parmesan cheese.
