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Sat Oct 22 01:41:00 SAST 2016

Ricotta and Spinach Gnocchi with five-cheese sauce

Food Weekly: Cheese Issue | 30 August, 2012 13:30

Seven of Sue de Groot's favourite food groups

Serves 4


1kg spinach, blanched

350g ricotta

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

Five-cheese sauce:

60ml (¼ cup) butter

30ml (2 tbsp) cake flour

600ml milk

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


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