RECIPE BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE
My good friend Davidé grew up in Italy, we meet in New York City. He would tell me stories of his grandma and mamma who would labour all day making the family dinners with such love and joy, it made me think about how we have lost the art of taking time to appreciate the process . This recipe don't take much time to make, but it does need your love to make it taste delicious. I love this dish and the simplicity of little ingredients
350g baby spinach
- salt/pepper (to taste)
- 250g ricotta
- 3 tablespoons of flour (you can use GF one if you like)
- 2 eggs (good ones)
- 40g parmesan
- 1 tablespoon butter
- grated parmesan cheese or any sharp good quality cheese
- a little nutmeg
- Cook the spinach in a sauce pan with a little salt till it softens and reduces
- Drain and press it dry in a tea towel, chop finely.
- Put it back into a pan with salt pepper, nutmeg and a teaspoon of butter, add the ricotta.
- Stir over a low flame for apron 5mins (it will thicken slightly). Remove from heat, and place in another dish,.
- Mix in the eggs, parmesan, and flour.
- Spread a clean surface with flour, roll into a log and make little rectangles of pillows, or croquettes.
- Boil a large pot of water with salt, reduce the heat to a light simmer.
- Add the pillows into the lightly salted simmering water, when they are cooked it will float to the top(5-8mins). Remove your pillows from the water. Be careful If you leave the to long they will disintegrate so work effecelty.
- In a shallow frying pan add butter, and a thin layer of parmesan cheese, place your pillows on top. great with more cheese and sprinkle nutmeg per the top (just a little )
- Put the dish into a pre heated oven @180c for apron 5mins.
- Plate according to your guest appetite, this is wonderful with my crispy carrot top salad.
Sarah’s tips & tricks
- You can make the gnocchi dough and Leave in the fridge overnight. this is great if you work and you have your friends over for a mid week dinner party.
- This dish works wonderfully with a peppery, herbaceous red wine.
Serves: 4-5 pp
Time to make: 10-20mins