Ricotta and Spinach Gnocchi with five-cheese sauce
Seven of Sue de Groot's favourite food groups
1kg spinach, blanched
60ml (¼ cup) Parmesan, freshly grated
2 extra-large egg yolks, lightly beaten
Salt and pepper, to taste
Cake flour, for dusting
60ml (¼ cup) butter, melted
60ml (¼ cup) butter
30ml (2 tbsp) cake flour
Salt and freshly ground black pepper, to taste
50g each of 4 different cheeses, grated (we used Dalewood Huguenot , Klein River gruyère, Goat Peter raclette and Pepe Charlot crotin)
50g Parmesan, freshly grated
Drain the spinach well, squeezing out excess moisture, and chop very finely. Place in a bowl with the ricotta, 30ml (2 tbsp) of the Parmesan and the egg yolks. Season, mix well and shape into gnocchi balls the size of a walnut. Dust lightly with flour.
Bring a large pan of lightly salted water to the boil. Cook the gnocchi a few at a time, removing with a slotted spoon as they rise to the surface. Place on a warm serving dish, pour over the melted butter and sprinkle with the remaining Parmesan.
For the sauce, melt the butter in a pan over low heat and stir in the flour. Add the milk, stirring continuously until smooth and thickened. Season and stir in the 4 cheeses. Add the Parmesan and pour the sauce over the warm gnocchi. Serve immediately