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Pan-fried spinach and ricotta gnocchi salad
Pan-fried spinach and ricotta gnocchi salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Homemade spinach and ricotta gnocchi - simple and delightful.
Ingredients:
  • 250g pkt frozen spinach, thawed
  • 240g ricotta
  • 1 Free Range Egg, lightly whisked
  • 40g parmesan
  • 75g plain flour
  • 4 pancetta slices
  • 400g cooked or drained canned beetroot, peeled, quartered
  • 120g baby rocket leaves
  • 20.00 ml red wine vinegar
  • 100g goat’s cheese, crumbled
  • 40g pine nut
Instructions:
  • Squeeze out excess liquid from the spinach using your hands and transfer it to a large bowl. Mix in the ricotta, egg, Parmesan, and flour until well combined. Season with salt and pepper. Shape 1 tablespoon of the mixture into a ball and place it on a plate. Continue making balls with the remaining mixture.
  • In a large frying pan over medium heat, crisp the pancetta for 1-2 minutes on each side. Transfer to a plate and tear into pieces.
  • Drizzle 1 teaspoon of oil in the pan and place half of the gnocchi in it. Sauté, turning occasionally, for about 4 minutes until beautifully golden. Transfer to a plate and cover with foil to preserve warmth. Repeat the process with the remaining gnocchi.
  • Combine the beetroot, pancetta, and rocket in a bowl. In a small bowl, mix the vinegar with the remaining oil and season the dressing. Drizzle the dressing over the beetroot mixture and toss well. Serve on plates and top with gnocchi, goat’s cheese, and pine nuts. Enjoy!

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