Spinach and ricotta gnocchi

Spinach and ricotta gnocchi with a creamy tofu and pumpkin sauce

As with many proud parents our eldest daughter Summer had her first day of school this week.  It was such an emotional rollercoaster of a week.  Trying not to get too excited in the lead up and make her nervous, taking her and leaving her for the first time at school, then the anxious wait until pickup not knowing how she was going.  I almost cried with relief when Summer was happy at the end of the day, wanted to stay and play on the playground with her new friends, and promptly said “we have to come back tomorrow mum!”  I was so, so proud.

ready for her first day at school...

So of course I planned her favourite dinner to celebrate (and lucky me it is really quick and easy) -  Spinach and Ricotta Gnocchi.  They’re such light and fluffy delights which is why my daughter calls them “pillows” and they’re much easier and fail proof to make than the potato version.  They welcome any of your favourite sauce varieties.  A lentil bolognaise or creamy tofu and pumpkin sauce works well.  And they’re also delicious pan fried in a little butter after boiling and tossed with a few light sautéed vegies and fresh basil.

special flowers for a very special girl

This recipe is based on the ricotta gnocchi from A Taste of Vegetarian Thermomix book and I always make the larger quantity because it’s such a hit in our house or with visitors.  I’m using silver beet at the moment as we have heaps in the garden and by chopping the greens in the Thermomix you retain their bright green colour.  I tend to buy a 1kg pack of ricotta for this recipe and use the remainder for Ricotta Hotcakes on the weekend!

bright greens chopped with parmesan

Spinach and Ricotta Gnocchi

80g parmesan cheese cubed

1 bunch spinach or silver beet (approx 500g but as much or a little as you like depending on how green you like them)

600g fresh ricotta

300g bakers or plain flour

¼ tsp nutmeg

Salt and pepper to taste

• Place a large saucepan of water on the heat to bring to the boil
• Place parmesan in Thermomix bowl and chop for 5 seconds on speed 9
• Add spinach or silver beet and chop for a further 5 seconds on speed 9
• Add ricotta, flour, nutmeg, salt and pepper and set to knead function for 1 minute on Interval speed or until fully combined
• Take a large spoon of mixture, roll into a 1 inch thick sausage shape on a lightly floured surface then cut into 1 inch pieces
• Place each batch into boiling water and cook for approx 5 minutes or until all are floating on the surface
• Remove with a slotted spoon and repeat with all the mixture
• Serve with your favourite sauce or lightly pan fry in butter for a delicious twist!

Spinach, Pesto and Feta Scrolls

We love visiting family and friends on the weekends and I can’t help myself but to always take a yummy treat to share.  Today we were visiting close friends in their new home.  They wanted to see my Thermomix in action and had a beautiful home grown pumpkin to use so we planned to make my Morrocan Pumpkin and Red Lentil Soup followed by a Torta Caprese from the Thermomix EDC.  Too easy and a great way to inspire. 

Spinach, Pesto and Feta Scrolls

I decided to whip up my very popular Spinach, Pesto and Feta Scrolls to go with the soup and they were the best yet!  It’s basically a simple bread recipe shaped into a rectangle after the first rise, spread with a pesto of your choice, sprinkled with plenty of feta, and followed by a some fresh baby spinach leaves.  This is then rolled, sliced and baked and most importantly enjoyed fresh straight out of the oven.  While I usually cook these at home before venturing out to visit, today I left them to have a second rise during the car ride so they were super light and fluffy. 

The scrolls didn’t quite make it as a side for the soup.  More of a delicious entree and could easily be a lunch on their own.  I’ve also made these successfully with a tomato based pesto.  Yum!

 
100g wholemeal bread flour or other milled grain
400g unbleached white bread flour
300g lukewarm water
7g dry yeast
20g olive oil
½ - 1 tsp salt
¼ cup home made or store bought basil pesto
100g feta
Handful baby spinach leaves

• Add wholemeal flour to Thermomix bowl and further mill 5 seconds speed 6
• Add yeast and water and mix for 1 minute speed 2 to activate yeast
• Add remaining flour, oil and salt and knead for 2 min 30 sec on Interval Setting
• Wrap in Thermomat or other silicone mat and allow to rise in a warm place for an hour or until doubled in size (remember the longer the rise the better the final product)
• Gently stretch and shape to a long rectangle about 1.5cm thick on mat or floured surface
• Spread with pesto, sprinkle with crumbled pesto and spinach
• Carefully roll from long edge to form a long roll then using back of spatula cut into approximately 7 pieces
• Arrange in a springform tin lined with baking paper and allow to rise for a final 30  minutes
• Bake at 220° for 25-30 minutes until golden and hollow sounding when knocked

Best eaten straight from the oven

Enjoy!

Mushroom and Spinach Omlette

I feel like a big kid at Christmas.  I got my second Thermomix bowl delivered today and I’m super excited! As fellow Thermomixer’s know, these knifty little machines can be very inspiring and it’s easy to have several creations on the go at once.  It was actually veggie daddy who suggested I get a second bowl after I recently catered for our son's 1st birthday / christening and made an indian feast for my birthday.  To be efficient with one bowl you need a certain amount of planning, ie doing all your grinding or milling at once to be time effective, or sequencing your dishes to minimise washing between.  So now with a second bowl, does it mean I can make twice as much…



Mushroom and Spinach Omlette with toasted olive bread

Speaking of time efficiency, this recipe is super quick, healthy and most importantly tasty.  It’s easy to whip up for a breakfast, lunch or dinner and is flexible with what toppings you add.  I  simply love the way the Thermomix beats egg whites making recipes like this failproof.  It is so light and fluffy that's it's too thick to fold in half and is more pizza style.  I used 6 eggs for a family of four and a large frypan but this could easily be reduced to suit.  In fact I’m leaving the recipe quite open and as a guide to your imagination…

 Mushroom and Spinach Omlette

Preheat oven or grill to 180°.

Grate approx 50 grams cheese (I combined tasty and swiss) 6 sec speed 8 in TM and set aside.

Wash and dry TM (or use 2^nd bowl if you have one!)

Slice a handful of mushrooms and lightly sauté with a little butter, fresh herbs and pepper in a non-stick frypan.  When starting to brown, add a good handful of baby spinach until just starting to wilt.  Remove from pan and set aside.  I find doing this first in the same frypan ensures it’s well heated and seasoned for the omlette. 

Separate 6 room temperature eggs and place egg whites into clean TM bowl. 

Insert Butterfly and beat without MC for approx 3 minutes 50° speed 4 (wow!)

Reduce to speed  2 and drizzle in egg yolks for about 5-6 seconds or until only just combined and without sacrificing those gorgeous egg whites.

Pour into frypan and over medium heat cook about 5 minutes until edges start to cook.

Sprinkle mushrooms, spinach and cheese over top and grill for another 5 minutes until cheese is melted and omlette is only just set.

Serve with your favourite Thermomix bread or salad and enjoy!

Summer waiting for breakfast