Spinch and Feta Gnocchi
Ingredients (2 portions)
| Amount | Measure | Name |
|---|---|---|
| 140.00 | ml | Water (hot) |
| 2.00 | g | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 62.50 | ml | Milk |
| 32.00 | g | KNORR Mash Flakes 1 x 2kg |
| 1.00 | pc | Egg yolk |
| 35.00 | g | Cheese, Parmesan grated |
| 80.00 | g | Flour, white |
| 2.00 | g | ROBERTSONS Nutmeg 6 x 800g |
| 10.00 | ml | MARVELLO Full Fat Margerine |
| 10.00 | ml | Olive oil |
| 1.00 | pc | Onions , finely chopped |
| 1.00 | pc | Garlic, cloves finely chopped |
| 300.00 | g | Spinach , rinsed |
| 200.00 | g | Feta cheese , cubed |
| 1.00 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 1.00 | ml | ROBERTSONS Black Peppercorns 6 x 800g |
Preparation
1.Make up Knorr Mash Flakes. (instructions on package)
2.Add your egg yolk, parmesan cheese, flour and Robertson’s Nutmeg to mash and mix.
3.Fill piping bag and pipe the mixture out onto a floured surface. Roll the sausage shape in the flour so it is coated. Slice the rolled out mixture into little rectangles, pinching each time you cut.
4.Add to boiling water and remove once they have floated to the surface.
5.Sauté the gnocchi in Marvello Full Fat Margarine until golden and crisp.
6.Add the olive oil to a pan. Sauté the onion for a minute and then add the garlic and sauté for another 1 min. Add the spinach and wilt down. Add the feat and allow too melt down a little. Season
7.Plate up the spinach and feta mixture and top with the crisp gnocchi. Crumble over a little feta.
