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Spinach and ricotta dumplings in chicken broth (gnocchi di ricotta e spinaci in brodo)


You'll need

300 gm spinach (about 1 bunch), trimmed 1 cup (firmly packed) flat-leaf parsley 450 gm firm ricotta 1 egg, beaten ¼ tsp finely grated nutmeg, plus extra to serve, to taste 40 gm plain flour, plus extra for dusting 30 gm finely grated Parmigiano-Reggiano, plus extra to serve 1.25 litres (5 cups) chicken stock

Method

  • 01
  • Blanch spinach and parsley until just wilted (30 seconds), drain, refresh under cold running water, then squeeze out all excess water. Process in a food processor until finely chopped, transfer to a bowl, add ricotta, egg and nutmeg, season to taste and mix well. Gently stir through flour and Parmigiano-Reggiano, adjust seasoning to taste, then roll a heaped teaspoon of ricotta mixture into an oval shape, dust in flour and add to a saucepan of simmering water over medium heat. (If it holds its shape and rises to the surface, the consistency is correct. If not, add a little more flour and test again). Roll heaped teaspoons of ricotta mixture into ovals, dust lightly in extra flour, shaking off excess flour, and place in a single layer on a flour-dusted tray
  • 02
  • Bring stock to the simmer in a large saucepan over medium-high heat and season to taste. Add dumplings in batches, cook until they rise to the surface (1-2 minutes), remove with a slotted spoon and divide among warmed serving bowls. Ladle over stock, scatter with Parmigiano-Reggiano and nutmeg to taste and serve hot.

This clear chicken broth is a Tuscan specialty, made hearty with the addition of plump, spinach-flecked ricotta gnocchi. Add the shredded chicken left over from the stock if you want to make it even heartier. Serve the broth scattered with plenty of grated Parmigiano-Reggiano and a sprinkle of nutmeg.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2011

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