silverbeet and lemon ricotta gnocchi
with salsa verde
- 450g silverbeet (Swiss chard), stems removed
- 2½ cups (500g) fresh ricotta
- ½ cup (40g) finely grated parmesan, plus extra to serve
- 1 tablespoon finely grated lemon rind
- 1 cup (160g) spelt flour+, plus extra for dusting
- 2 eggs
- sea salt and cracked black pepper
- 1 cup mint leaves
- 1 cup flat-leaf parsley leaves
- ¼ cup chopped chives
- 1 clove garlic, crushed
- 2 tablespoons capers
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons water
- To make the salsa verde, place the mint, parsley, chives, garlic, capers, vinegar, oil and water in a small food processor and process until roughly chopped. Set aside.
- Cook the silverbeet in a large saucepan of boiling salted water for 1 minute or until tender. Drain and refresh under cold running water. Spread the silverbeet out on paper towel and roll up to squeeze out any excess liquid.
- Finely chop and place in a large bowl with the ricotta, parmesan, lemon, flour and eggs. Sprinkle with salt and pepper and mix to form a soft dough. Divide the dough in half and roll out each piece on a lightly floured surface to form a 40cm-long log. Using a knife dipped in flour, cut each log into 4cm pieces. Place on a lightly floured tray until ready to cook.
- Cook the gnocchi, in batches, in a large saucepan of boiling salted water for 8–10 minutes or until cooked through. Drain and serve warm, topped with the salsa verde and the extra parmesan. Serves 4
Photography: William Meppem
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