From the moment I got home from Emirates Wolgan Valley Resort and Spa, I was pining for the gorgeous food I had eaten there. One of my favourite dishes was the Tarwin Blue Cheese Gnocchi that we had for lunch. This recipe was inspired by those delicious gnocchi. I think this is my new favourite way to eat gnocchi and all that green makes it seem a little healthier too!
If you haven't got the time to make your own ricotta gnocchi, you can always substitute with store bought gnocchi. However, the ricotta really adds a soft, light texture that compliments the green vegetables well.
Green Medley Ricotta Gnocchi
Serves 6
Batch of ricotta gnocchi
1 bunch of broccolini
1 small bunch of silver beet spinach
2 handfuls of peas (fresh or frozen*)
Dried chilli
Salt to taste
Olive oil
* If using frozen, take them out of freezer and leave in a covered bowl so that they defrost before you are ready to use them.
1. Steam broccolini and set aside. I used my Thermomix Varoma for this.
2. Cook gnocchi as per recipe directions.
3. As gnocchi are cooking, place chopped/shredded spinach and peas in a pan with a dash of oil and saute over medium heat until wilted and cooked through. Add a little salt to taste.
4. Add the drained gnocchi and continue to saute as you mix through.
5. Next, add the reserved broccolini and toss until heated through, ensuring you keep them as whole as possible.
6. Finally, add as little or as much chilli as you desire. Stir through and serve.
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