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Prosciutto and Spinach Gnocchi (Cheese) May 16, 2012

Posted by andrewescott in Recipes.
Tags: , , ,

This recipe comes from the Donna Hay Magazine (Issue 28, Jul/Aug 2006) and was a relatively light dish to follow the intensity of baked Camembert in the Cheese dinner.


  • 750g fresh ricotta cheese
  • 3/5 cup finely grated parmesan cheese
  • 3 eggs
  • 1 1/2 cups plain flour
  • 2 teaspoons salted capers
  • cracked black pepper
  • salt
  • water
  • 75g butter
  • 12 thin slices prosciutto
  • 100g baby spinach leaves
  • 2 tablespoons finely grated lemon rind


  1. Rinse, drain and chop the capers (and also chop the parmesan if not fine enough).
  2. Lightly beat the eggs.
  3. Mix together the ricotta, parmesan, eggs, flour, capers and pepper in a bowl until well combined.
  4. Take portions from the bowl, and roll on a lightly floured surface to make ropes about the thickness of a finger.
  5. Put on a large pot of salted water to boil.
  6. Chop the prosciutto into inch-thick strips, and roughly chop the spinach. Cut the cheese ropes into 2cm lengths to make the raw gnocchi. Grate the lemon, if you haven’t already.
  7. Progressively drop the gnocchi into the boiling water and scoop out with a slotted spoon after 2-3 mins or when it is floating on the surface. Place in a collander to drain while continuing to cook the rest of the batch.
  8. Melt butter in a large non-stick frypan over medium heat, then cook the prosciutto for 2-3 mins or until crispy.
  9. Add the spinach and lemon to the frypan and mix, then add the cooked gnocchi and gently toss before removing from the heat.

Serves 6.



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