Recipe Details:

Ingredients:

For the Gnocchi:

• 3 cups (75g) fresh spinach, blanched and squeezed dry
• 1 cup (250g) fresh ricotta cheese, drained
• 1 large egg
• 1/2 cup (50g) grated Parmesan cheese
• 1 1/4 cups (155g) plain flour, plus extra for dusting
• 1/2 teaspoon (2.5ml) salt
• 1/4 teaspoon (1.25ml) nutmeg
• 1/4 teaspoon (1.25ml) white pepper

For Serving:

• 3 tablespoons (45g) butter
• 2 cloves garlic, minced
• 1/4 cup (25g) grated Parmesan cheese
• 3 tablespoons Sticky Balsamic Lemon Pearls
• Fresh basil leaves for garnish
• Salt and pepper to taste

1. Prepare spinach: Blanch fresh spinach in boiling water for 1 minute. Drain and squeeze out excess water using a clean kitchen towel. Finely chop.
2. Make gnocchi dough: In a large bowl, combine chopped spinach, ricotta, egg, Parmesan, salt, nutmeg, and pepper. Gradually add flour until a soft dough forms that's not too sticky.
3. Shape gnocchi: On a floured surface, divide dough into 6 portions. Roll each into a rope about 3/4 inch (2cm) thick. Cut into 3/4 inch (2cm) pieces. Optional: roll over a gnocchi board or fork for ridges.
4. Cook gnocchi: Bring a large pot of salted water to boil. Cook gnocchi in batches - they're done when they float to the surface (about 2-3 minutes). Remove with a slotted spoon.
5. Finish dish: In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Add cooked gnocchi and toss gently for 1-2 minutes.
6. Serve: Plate gnocchi and top with grated Parmesan, Sticky Balsamic Lemon Pearls, and fresh basil. Season with salt and pepper.

• The Sticky Balsamic Lemon Pearls provide a bright, citrusy burst that perfectly complements the earthy spinach and creamy ricotta
• Don't overwork the dough - this keeps gnocchi light and fluffy
• Fresh spinach gives the best color and flavor compared to frozen
• Gnocchi can be made ahead and frozen on a tray before cooking