- Serves: 1
- Cook Time: 15 minutes
- Prep Time: 30 minutes
- Effort: easy
- 250 g ricotta cheese
- olive oil
- 50 g butter
- 1/2 onion, finely chopped
- 300 g spinach, stalks picked, chopped
- 50 g parmesan, grated
- 1 pinches freshly grated nutmeg
- 2 eggs, lightly beaten
- 60-70 g plain flour
- 6 prawns, peeled, de-veined
- 6 sage leaves
1. Place a fine sieve over a bowl and tip the ricotta into the sieve. Using a large spoon, press the ricotta against the sieve to get rid of any excess liquid. Place the ricotta into a clean mixing bowl.
2. Heat a drizzle of olive oil in a pan with 10g of the butter and fry the onion for 1-2 minutes, or until softened. Add the spinach and fry until wilted. Transfer to a sieve and press with a spoon to get rid of any excess liquid, then place into a food processor and pulse until very finely chopped.
3. Add the parmesan to the bowl with the ricotta, add a pinch of nutmeg and add the eggs
and spinach. Mix well to combine, then season with salt. Fold in the flour until well combined, then cover the bowl with cling film and set aside in the fridge to firm up.
4. Turn the dough out onto a floured work surface and roll out into a thick log. Cut into gnocchi 2cm long, dusting them with flour as you go.
5. Bring a medium pan of salted water to the boil, then reduce to a simmer and drop in the gnocchi. Cook for 2-3 minutes, or until the gnocchi are cooked through (they should float to the top when done). Remove and drain on kitchen paper.
6. Heat a frying pan over a medium heat and fry the prawns for 2-3 minutes, or until cooked through. Remove the prawns from the pan and set aside.
7. Add the remaining butter to the pan and, when foaming, add the sage leaves. Cook for a further 4-5 minutes, or until the butter begins to turn nut-brown and the sage leaves are crisp. Return the prawns to the pan and coat with the butter.
8. To serve, arrange the gnocchi in the centre of the plate, spoon over the prawns and browned butter and arrange the sage leaves over the top.
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