Ingredients
The following ingredients have 4 Servings
- 900g evenly sized maris piper or King Edward potatoes
- 100g garlic cloves
- 200g baby spinach
- 300g Tipo 00 flour, plus extra for dusting
- 2 large egg yolks
- 75g butter
- Juice of 1/2 lemon
- 50g pecorino, plus extra to serve
Instruction
- Preheat oven to 180°C. Wash the potatoes and dry well, then prick all over with a fork. Place in a roasting pan and bake for 1 hour or until cooked through.
- Meanwhile, sit a steamer over a pan of boiling water. Add garlic, then cover and steam for 8 minutes. Add 75g spinach and steam for a further 2 minutes or until garlic is tender and spinach is wilted. Transfer to food processor and whiz to a puree. If mixture feels too wet, spoon into a muslin or clean tea towel and squeeze out excess liquid. Set aside.
- Cool potatoes slightly, then peel and pass through a potato ricer while hot onto a clean work surface. (The potatoes need to be hot or the gnocchi will be stodgy.) Pile the flour on top of the potato, in a mound, and season generously. Make a well in the middle. Whisk the egg yolks and garlic puree together, then pour into the well. Using your hands, lightly bring all the ingredients together (don’t overwork the mixture or it will become tough). As soon as it comes together, clean and dry your hands and worktop for the next step.
- Roll out gnocchi on a lightly floured surface to a rectangle, 1cm thick. Cut into 2cm strips, then cut into 2cm pieces.
- Bring a large pan of salted water to the boil. Shred remaining 125g spinach leaves. Melt butter in a frypan over low heat and add the spinach. Cook gnocchi in two batches, for 2-3 minutes until they rise to the surface. Remove with a slotted spoon and add to the frypan of spinach. Repeat with remaining gnocchi. Add lemon juice, grate over pecorino, season and toss together. Serve with extra pecorino.
