12 Nov Spinach and ricotta gnocchi with Roquefort cheese sauce, zucchini fries and roasted pears

Posted at 16:03h in Cheese, Courses, Drinks Pairing, Fruit, KWV, Mains, Recipes, Red Wine, Vegetables by

Spinach and ricotta gnocchi with Roquefort cheese sauce, zucchini fries and roasted pears
Spinach and ricotta gnocchi with Roquefort cheese sauce, zucchini fries and roasted pears
Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
20 minutes
Spinach and ricotta gnocchi with Roquefort cheese sauce, zucchini fries and roasted pears
Spinach and ricotta gnocchi with Roquefort cheese sauce, zucchini fries and roasted pears
Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
20 minutes
Ingredients
Gnocchi
  • 1 1/2 cups Fresh ricotta cheese
  • 1 cup Parmesan cheese grated
  • 1 1/2 cup cake flour
  • 3 eggs
  • 10 ml salt
  • 400 g Baby Spinach, cooked, strained and chopped
Roquefort Sauce
  • Olive oil and butter for frying
  • 1 onion chopped
  • 2 Garlic cloves chopped
  • 1 liter fresh cream
  • 250 ml prepared chicken stock
  • 100 g Roquefort cheese or any other blue cheese of your choice
  • Salt and pepper to taste
Zucchini fries and Grilled pears
  • 400 g Zucchinis, cut in half
  • 1 cup self-raising flour
  • 1 cup soda water
  • 10 ml baking powder
  • Salt and pepper to taste
  • Some oil for frying
  • 2 Forelle pears, cut in half and cored
Instructions
Gnocchi
  1. Mix together the ricotta, parmesan, flour, eggs and salt.
  2. Add the spinach and mix through.
  3. Place the dough on a floured surface and press flat with some more flour, about 1 cm.
  4. Cut into 1cm strips and then into 2cm logs and place on a baking sheet into the fridge.
  5. Once firmed up, pour into boiling water and cook until they come to the surface of the water.
  6. Spoon off and place on a baking tray and drizzle with olive oil.
  7. Before serving, place in a frying pan with some butter and fry until golden.
Roquefort Sauce
  1. Place some olive oil and garlic in a saucepan and add the onion and garlic. Fry until golden.
  2. Add the chicken stock and boil until reduced by half.
  3. Add the cream and boil until reduced by half.
  4. Add the cheese, season to taste and blend with a stick blender until smooth. Keep warm until serving.
Zucchini fried and grilled pears
  1. Place a grill pan on high heat until smoking.
  2. Toss the pears in some olive oil and grill until well charred and cooked. Set aside.
  3. Toss the zucchini halves in some flour.
  4. Mix together the flour, soda water, baking powder and seasoning.
  5. Dip each zucchini half into the batter and fry until brown and crispy.
  6. Once your gnocchi is fried in butter, serve with the Roquefort sauce, zucchini fries and grilled pears.