Ricotta and spinach gnocchi with five-cheese sauce

Ricotta and spinach gnocchi with five-cheese sauce

Ingredients

• 1kg spinach, blanched
• 350g ricotta
• 60ml ( cup) Parmesan, freshly grated
• 2 extra-large egg yolks, lightly beaten
• Salt and pepper, to taste
• Cake flour, for dusting
• 60ml ( cup) butter, melted
• Five-cheese sauce
• 60ml ( 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

Method

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.

Serves 4