Pan fried spinach and ricotta gnocchi salad

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How to make Pan fried spinach and ricotta gnocchi salad

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:10
  • Total Time : 0:30

Ingredients

  • 250g pkt frozen spinach, thawed
  • 1 cup (240g) firm fresh ricotta
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1/2 cup (40g) finely grated parmesan
  • 1/2 cup (75g) plain flour
  • 4 pancetta slices
  • 1 tablespoon extra virgin olive oil
  • 400g cooked or drained canned beetroot, peeled, quartered
  • 120g baby rocket leaves
  • 1 tablespoon red wine vinegar
  • 100g goat’s cheese, crumbled
  • 1/4 cup (40g) Coles Pine Nuts, toasted

Method

  • Step 1 Use your hands to squeeze as much liquid from the spinach as possible. Place the spinach in a large bowl. Add the ricotta, egg, parmesan and flour and stir to combine. Season. Roll 1 tbs of the ricotta mixture into a ball. Place on a plate. Repeat with the remaining ricotta mixture.
  • Step 2 Heat a large frying pan over medium heat. Add the pancetta and cook for 1-2 mins each side or until crisp. Transfer to a plate. Tear into pieces.
  • Step 3 Add 1 teaspoon of the oil to the pan. Add half the gnocchi. Cook, turning, for 4 mins or until golden brown. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining gnocchi.
  • Step 4 Place the beetroot, pancetta and rocket in a bowl. Combine the vinegar and remaining oil in a small bowl. Season. Drizzle over the beetroot mixture in the bowl and toss to combine. Divide among serving plates. Top with gnocchi, goat’s cheese and pine nuts.

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