Green Gnocchi With Burnt Butter Sauce

2
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE the full name of the recipe was Green Gnocchi With Cinnamon Myrtle Burnt Butter Sauce."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (689.8 g)
  • Calories 1251.4
  • Total Fat - 87.2 g
  • Saturated Fat - 47.4 g
  • Cholesterol - 1078.7 mg
  • Sodium - 2042.4 mg
  • Total Carbohydrate - 47.4 g
  • Dietary Fiber - 13.7 g
  • Sugars - 3.1 g
  • Protein - 74.7 g
  • Calcium - 1542.4 mg
  • Iron - 13.1 mg
  • Vitamin C - 100.9 mg
  • Thiamin - 0.6 mg

Step 1

Place 300 grams of the warrigal greens in a bowl and pour boiling water over them and leave for 1–2 minutes until wilted, drain thoroughly, squeeze out excess water and finely chop.

Step 2

Place the warrigal greens, parsley, garlic, ricotta, flour, eggs and cheese in a large bowl and season with salt and pepper and use a fork to stir very thoroughly.

Step 3

On a floured surface, roll the dough into finger-sized lengths then cut into 3 cm portions and place on a baking tray lined with baking paper and refrigerate for at least 30 minutes before cooking.Boil a large pot of salted water and cook the gnocchi until just cooked, a few minutes - they will float to the top when cooked. Drain and set aside.

Step 4

To make the burnt butter sauce: In a large saucepan over medium heat, melt the butter with the cinnamon myrtle, garlic and remaining warrigal greens and cook for 5–6 minutes, or until the butter is slightly brown.

Step 5

Toss the gnocchi through the sauce, stir through the sea parsley leaves and season with salt and pepper to taste.

Step 6

Sprinkle with cinnamon myrtle to serve.

Tips & Variations


No special items needed.

Related