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Pan-fried spinach and ricotta gnocchi salad

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For a quick weeknight dinner, make this Spinach and ricotta gnocchi salad. Packed with fresh greens and crisp pancetta, it's guaranteed to please.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Pan-fried spinach and ricotta gnocchi salad

Ingredients

  • 250g pkt frozen spinach, thawed
  • 1 cup (240g) firm fresh ricotta
  • 1 Coles Australian Free Range Egg, lightly whisked
  • ½ cup (40g) finely grated parmesan
  • ½ cup (75g) plain flour
  • 4 pancetta slices
  • 1 tbs extra virgin olive oil
  • 400g cooked or drained canned beetroot, peeled, quartered
  • 120g baby rocket leaves
  • 1 tbs red wine vinegar
  • 100g goat’s cheese, crumbled
  • ¼ cup (40g) Coles Pine Nuts, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. 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.

  3. Step 3

    Add 1 tsp 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.

  4. 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.