Njoke sa spanaćem i rikota sirom (Gnocchi with spinach and ricotta cheese)

Sastojci: 400g njoka ili njoke sa parmezanom, 200 g bebi spanaća, 150 g rikota sira, 85 g brašna, 2 jaja, 100 g sveže rendanog parmezana ili vegan parmezan sir, plus još za serviranje, 1 čen belog luka (mlevenog), muškatni oraščić (sveže rendani ili u prahu), mala šaka peršunovog lišća, (sitno iseckanog), maslinovo ulje, rukola salata.

Priprema:

0. Operite spanać.

1. Stavite spanać u šerpu i prelijte vodom. Kuvajte 2 minuta na srednjoj vatri (4).

2. Odmah potopite u hladnu vodu na 2 minuta, da biste zaustavili proces kuvanja.

3. Dobro ocedite spanać.

4. U činiji pomešajte spanać, peršun, beli luk, rikotu, brašno, jaja, rikota sir i muškatni oraščić. Začinite solju i biberom. Dobro promešajte viljuškom dok se sve potpuno ne sjedini.

5. Vlažnim rukama oblikujte smesu u kuglice veličine oraha. 

6. Stavite na tanjir ili poslužavnik i stavite u frižider na 60 minuta.

7. U velikoj šerpi prokuvajte vodu. Smanjite vatru na srednju (4) i kuvajte 8-10 njoka odjednom.

Potonuće na dno. Kada isplivaju na površinu, kuvajte ih još oko 1 minut.

8. Izvadite šupljikavom kašikom.

9. Poslužite njoke prelivene maslinovim uljem, sa spanacem, salatom od rukole i još parmezana.

Ingredients: 400 g gnocchi or gnocchi with parmesan cheese, 200 g baby spinach, 150 g ricotta cheese, 85 g flour, 2 eggs, 100g freshly grated Parmesan cheese or vegan parmesan cheese, plus more to serve, 1 garlic clove (minced), nutmeg (freshly grated or powder), small handful parsley

leaves (finely chopped), olive oil, arugula salad.

Preparation:

0. Wash spinach.

1. Put spinach in a saucepan and pour water. Boil for 2 minutes, on medium heat (4).

2. Immediately submerge in cold water for 2 minutes, to stop the cooking process.

3. Drain spinach well.

4. In a bowl mix spinach, parsley, garlic, ricotta, flour, eggs, cheese and nutmeg. Season with salt and pepper. Stir with fork thoroughly until everything is completely mixed. 

5. Using wet hands, form the mixture into walnut-size balls. 6. Place on a plate or tray and refrigerate for 60 mins.

7. Bring a large pot of water to the boil. Reduce the heat to medium heat (4) and cook 8-10 gnocchi at a time. 

They will sink to the bottom. When they rise to the top give them about 1 min more.

8. Remove with a slotted spoon.

9. Serve the gnocchi drizzled with olive oil, spinach, arugula salad on top and more parmesan cheese.