Anyway, this recipe was somewhat more time consuming and fussy than most dinners I make, and I had a small issue with the consistency of the mixture, but it tasted so, so good - really rich and indulgent and classy. Will definitely make again. Not too often though - it's packed with vast amounts of cheese, butter and cream!
Spinach Gnocchi with Mushroom Sauce
- Steam 250g spinach, refresh in cold water, and squeeze the water out. Do not rush this step - get your hands in there and make sure it's as dry as you can get it!
- Chop the spinach finely, then add to a pan with 15g butter and 150g ricotta cheese over a lowish heat. Let everything soften and mix it together well.
- Take it off the heat, add 50g parmesan, an egg and 2 tbsps flour, and season.
- Spread the mixture out on a plate and chill in the fridge for half an hour.
- Meanwhile, finely chop 250g mushrooms, a couple of shallots and a couple of cloves of garlic.
- Fry the shallots and garlic gently in 15g butter of butter until soft, then add the mushrooms and seasoning, and stir in.
- Add 75ml white wine, increase the heat, and simmer a few minutes.
- Then add 100ml double cream and a pinch of nutmeg. Leave simmering gently while you make the gnocchi...
- With generously floured hands, mould the spinach mixture into tablespoon-sized dumplings and set them on a floured plate. (This is where I started running into trouble - the mixture was much too wet to work with easily. My immediate thought was that there should be more flour in the mix, but in retrospect I probably just didn't drain that spinach well enough!)
- Place the dumplings, in batches, into boiling water for 3-4 minutes until they rise to the surface. Then lift them out with a slotted spoon and place on an oiled baking tray.
- When they're all cooked, drizzle a little melted butter over the dumplings, sprinkle with parmesan, and place under a hot grill. (I had to reshape mine somewhat at this stage too, but hopefully if your mixture isn't so sloppy they will hold together better!)
- When they brown on top, remove from the grill and serve with the mushroom sauce on top. I recommend some crusty bread to mop up with as well!