Gnocchi di semolino e ricotta su letto di spinaci - Semolina Gnocchi on a Spinach Bed

Making gnocchi gives me the great feeling of creating a dish out of a mixture of plain ingredients. I like to experiment with new combinations and different shapes.

Here I present a variation on the traditional gnocchi di semolino, which usually come in a flat, round shape you mould out of a semolina and milk mixture. 

Ricotta adds softness to the mix, the spherical shape enhances the new texture, and the spinach bed gives colour and transforms the recipe into a main course, which combines grains and cheeses with vegetables.

It is essential using the ice cream scoop to mould your gnocchi and to be generous with butter.

Gnocchi di semolino e ricotta su letto di spinaci
Semolina Gnocchi on a Spinach Bed
Gnocchi
250 g semolina flour
1 L whole milk
50 g butter plus extra to dot the gnocchi
250 g ricotta
2 yolks
40 g freshly grated Parmesan
½ teaspoon nutmeg
Sea salt and black pepper
Spinach
500 g frozen spinach
2 red onions, finely chopped
20 g butter
50 ml whole milk
Sea salt and black pepper
2 tablespoons freshly grated Parmesan
Serves 7 to 8
Preparation time: 20 minutes
Cooking time: 50 minutes

Spinach

1. In a frying pan, heat the butter and soften the onions on low heat with a pinch of salt for 15 minutes. 
2. Add the spinach and cook for 10 minutes, stirring through until defrost.
3. Pour in milk and sauté for another 2 minutes. Adjust the seasoning.
4. Grease with butter an oven dish (30 cm x 25 cm), arrange the spinach over and sprinkle with Parmesan.

Gnocchi

1. Preheat the oven to 180°C.
2. In a pan, pour the milk in and slowly add the semolina, stirring with a balloon. 
3. Add the butter and salt and gently bring to the boil, stirring continuously. Cook on low heat for 4 to 5 minutes, keep on stirring with a wooden spoon.
4. Remove the pan from the heat and mix in ricotta, yolks, half of the Parmesan, nutmeg and black pepper. Stir through.
5. With an ice cream scoop, make semolina balls and arrange them over the spinach.
6. Sprinkle with the remaining Parmesan and dot with butter.
7. Bake for 20 minutes, until just golden.
8. Serve hot.