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April 2016

Gnocchi Verdi

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This is Gnocchi Verdi, my favourite Italian recipe.

I thought I had lost the recipe, but I found it again in the back of my larder and I couldn’t wait to try them again.

I don’t usually takes photos of my food but I couldn’t resist it as they look so good. As I was rolling the little spinach and ricotta cheese balls back and forth in my floured hands, I couldn’t help but notice that however hard I tried they never turned out exactly the same. – I took the same sized spoonful of mixture each time and rolled them back and forth in my hands exactly the same way, but they were all – just different.

Each little gnocchi had its own individual character and shape – rather like people do. Perhaps we are all moulded in the same way by divine hands from some universal gnocchi/human mix.

We are all individuals and we come from One consciousness. We are one and the same – just like the gnocchi. Consciousness is unfathomable and indescribable and I’m sure it doesn’t look like gnocchi mix, but my mind just goes there.

You drop the balls into boiling water and after a minute or two they float to the surface. After about four minutes they are done. I really can’t help myself, but this process reminds me of Ascension. This is where we rise in consciousness and realise our true nature (One consciousness/Spirit), after we have been transformed by the heat of spiritual fire.

Golden rays of light then radiate from us in a glory of realisation – except in this case it’s hot butter poured over the gnocchi, and parmesan sprinkled on the top.

Here’s the recipe. Enjoy.

Gnocchi Verdi

1 lb fresh spinach
A pinch of salt
8oz Ricotta or Curd Cheese
Freshly ground black pepper
Grated nutmeg
Half oz of butter
2 eggs lightly beaten
One and a half oz of parmesan cheese
2oz plain flour

Wilt the spinach in a pan with a little water. Drain, thoroughly squeeze, and chop the spinach into small pieces. Add the spinach and ricotta to a pan with with salt, pepper, nutmeg and the butter. Stir together over a very low heat for 3 to 4 minutes until evenly mixed and dry. Remove from the heat and beat in the eggs, parmesan cheese, and flour, mixing thoroughly. Set aside in a cool place until firm.

Take a heaped desert spoon full of mixture at a time, and with well floured hands, gently roll into a ball. When all are done, lower the balls, a few at a time into a pan of gently simmering salted water. When they rise to the surface after 4 to 5 minutes, lift out with a slotted spoon and drain on kitchen paper towels.Transfer to a well buttered, shallow oven-proof dish and keep hot in a warm oven. When all are cooked, heat the butter until it begins to turn nut brown, pour over the gnocchi and sprinkle with Parmesan. Serve at once.