Spinach and Ricotta Baked Gnocchi with Pistachio and Mint Sauce
You won't miss the carbs or the calories from these light, pillowy parcels. The perfect dish for a meat-free meal.
- Time
- 35 minutes
- Serves
- 4
- Calories
- 298
Ingredients
- 250g cauliflower rice (available from the fresh produce department of Woolworths)
- 200g frozen spinach, thawed
- 2 eggs
- 40g parmesan
- 200g fresh ricotta (available from the deli)
- 60g plain flour
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 cup water
- 40g toasted pistachios
- 1/2 tbsp extra virgin olive oil
- 1 cup fresh mint leaves
- 175 g Greek style natural yoghurt
- 120g rocket leaves
Method
- Preheat oven to 200ºC.
- Place spinach and cauliflower in a muslin cloth or clean Chux-style kitchen cloth. Squeeze out all extra liquid. It is important to remove as much of the liquid as possible to prevent ending up with slopping gnocchi.
- In a medium bowl, combine spinach, cauliflower, eggs, parmesan, ricotta and flour. Add a good pinch of salt and stir until well combined. Roll teaspoons of mixture into cylinder shapes, flatten the tops with a fork. Bake for 20-30 minutes, or until beginning to brown on top.
- Place the lemon juice, zest, oil, pistachios and mint into a jug or food processor and blend until smooth. Stir through the yoghurt and season to taste.
- Serve the gnocchi with sauce and rocket on the side.