GLUTEN-FREE SPINACH, PROSCIUTTO AND RICOTTA GNOCCHI
While gnocchi, traditionally made with potato or semolina, abounds in restaurants and in pre-made store-bought form, a really good gnocchi of any variety is not at all easy to find. And a gluten-free one – even more difficult.
So when a friend asked if we had a recipe for a good g-f gnocchi we had to admit we didn’t but it did spark my memory of a very different gnocchi recipe from the tried and trusted Australian Women’s Weekly Italian Cookbook.
With a tweak or two here’s our gluten-free Spinach, Prosciutto and Ricotta version. It’s a very easy and very tasty recipe which makes a perfect entrée or lunch dish when paired with some blistered cherry tomatoes, a dash of home-made tomato sauce, and/or a salad.
Rosie
SPINACH, PROSCIUTTO AND RICOTTA GNOCCHI
Makes around 20 (an entrée for 4-6)
200 gm baby spinach
50 gm prosciutto, finely chopped
250 gm fresh ricotta, drained
1 whole egg, beaten
100 gm Parmigiano Reggiano, finely grated
Salt and pepper to taste
Gluten-free flour for coating
50 gm butter
Blistered tomatoes, to serve (optional), see below
Cherry Tomato Sauce, to serve (optional), see below
Green salad, to serve (optional)
Cover the base of a small saucepan with water and bring to a simmer. Add the spinach, cover and cook for 2-3 minutes until the spinach has wilted. Alternatively place spinach in a microwave-proof bowl, cover and zap for 30 seconds or until wilted.
Drain the spinach and squeeze as much liquid out as possible. Finely chop.
Combine the spinach, chopped prosciutto, ricotta, egg and 45gm of the Parmigiano Reggiano in a bowl. Mix until combined. Season with salt and pepper being mindful that both the Parmigiano and the prosciutto are salty.
Form the mixture into elongated ball-shaped gnocchi using a damp tablespoon (around 25gm each). Toss the gnocchi, one by one, in the gluten-free flour to lightly coat. Transfer to a plate.
Meanwhile bring a large saucepan of salted water to a boil. Gently place 4 or 5 of the gnocchi at a time in to the boiling water. Allow to cook until they rise to the top, around 2-3 minutes. Place on a well buttered, ovenproof platter. Repeat until all the gnocchi have been poached. The recipe can be done to this point ahead of time and held at room temperature for a few hours or in the fridge (even overnight).
In a small saucepan, melt the butter then allow it to bubble until it has achieved a nut-brown colour and has a nutty fragrance. Cool a little, then skim and discard any solids floating on the top. Pour the clear nut-brown butter into a small container, discarding any solids on the bottom of the saucepan. (The nut brown butter can be prepared several days ahead of time and stored in the fridge.)
When ready to serve, spoon nut-brown butter over the gnocchi and sprinkle the remaining 55gm of Parmigiano Reggiano over the top.
Preheat the grill to high.
Grill the gnocchi until the cheese is golden brown.
Serve with a small salad, blistered tomatoes or cherry tomato sauce if desired.
Blistered Tomatoes
500 gm vine ripened cherry tomatoes, on the vine
1 tablespoon olive oil
1 teaspoon balsamic vinegar
½ teaspoon caster sugar
Salt flakes and freshly ground black pepper
Preheat oven to 200°C.
Place tomatoes on an oven tray and drizzle with the olive oil and vinegar. Sprinkle with the caster sugar, a pinch of salt and a grind of black pepper.
Place in the oven and bake for 10-15 minutes or until the skins start to split and tomatoes have softened a little.
Remove from the oven and transfer to a plate. Serve warm or at room temperature.
Cherry Tomato Sauce
200 gm cherry tomatoes
Olive oil for drizzling
40 ml olive oil
1 small onion, finely chopped
1 cloves garlic, minced
1 400gm tin good quality peeled tomatoes, pureed
Salt and freshly ground black pepper to taste.
Preheat oven to 180°C.
Place cherry tomatoes in a baking dish and drizzle with a little olive oil. Bake for 10-15 minutes or until the skins start to split and the tomatoes have softened a little.
Heat the 40 ml olive oil in a saucepan over a medium heat. Add onion and garlic and sauté gently until just beginning to colour.
Add the pureed, tinned tomatoes and bring to a simmer. Cook, stirring often until the mixture is thick, pulpy and unctuous, 20-30 minutes. Season to taste.
Allow to cool a little then stir in the roasted cherry tomatoes. Serve warm or at room temperature.