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The Reluctant Vegetarian’s Spinach, Sage & Ricotta Crispy Fried Gnudi

Anna Barnett

photo 5 The Reluctant Vegetarians Spinach, Sage & Ricotta Crispy Fried GnudiThis is a great substantial vegetarian meal, packed full of flavour and easily made meaty if serving up dinner for both vegetarians and carnivores. The ricotta makes these much lighter than your average gnocchi or dumpling; fry to turn crispy or smother in a rich homemade tomato sauce to keep delicious and simple.  Use good ingredients and you can’t go wrong.

Preparation Time – 10 minutes

Cooking Time – 15/20 minutes

Feeds 4/6

Ingredients -

1 Bulb of fennel – Finely sliced

Rapeseed oil

1 Cup of ricotta

1 Cup of finely grated Parmesan

1 Cup of plain flour / 00 flour works well

1 Cup of spinach – Frozen spinach works well, defrost and squeeze dry

4 Egg yolks  -Whisked

Half a nutmeg- Finely grated

Zest of half a lemon

1 Tablespoon of parsley – Finely chopped

Bunch of sage – Half finely chopped / Half leaves left whole

Sprinkle of rock salt

Sprinkle of white pepper

Knob of butter

1 Cup of frozen peas

Instructions-

Finely slice the fennel lengthways and drizzle with oil, roast on 190 for 10/12 minutes until golden.

Bring a large pan of salted water to the boil and then start to prepare the gnudi.

Combine the ricotta, Parmesan and flour in a bowl. If your using frozen spinach drain the liquid by putting the spinach in a sieve and applying pressure. Add the spinach, followed by the whisked egg yolk followed by nutmeg, lemon zest, chopped parsley and sage and season with salt and pepper. Use a fork to help thoroughly mix.

Roll a large teaspoon full of mixture into a ball and repeat until until it’s all gone. Add around 6/7 balls to the boiling water at a time, after about a minute or so they should float to the top, when they do remove and allow to dry.

In a seperate pan melt a small knob of butter along with a glug of rapeseed oil and heat on high, add the cooked gnudi and a handful of sage leaves, fry until crispy and golden, turn every few minutes. Once all balls have been fried add in your cup of frozen peas and season with a small sprinkle of salt, cook on a high heat for a couple of minutes until heated through.

Serve the roasted fennel, fried spinach Gnudi and peas in a large serving dish and let everyone help themselves.

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  • pollochar

    Please do not use cups ! I have no idea what size to use. Additionally, in this recipe, I cannot see how I can get loose non-frozen spinach into a cup.

  • Amanda R

    ” If your using frozen spinach” and “In a seperate pan”. Good grief. I do wish that someone would proof-read these articles for basic grammar and spelling.

  • John

    Why are the measurements in American??!! This is Britain!


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