a pinch of salt
a pinch of salt
a_pinch_of_salt_

Recipe #19

Spinach Ricotta Knödel with roasted carrots & carrot greens pesto

For me carrot greens pesto is best way to use the greens and it's really tasty – not only with the roasted carrots but also on bread, potatoes or noodles.

INGREDIENTS

For the Knödel:

300 g fresh spinach, blanched and drained
(or 250 g frozen spinach, thawed and drained. 450 g fresh spinach = around 250–280 g frozen spinach, thawed)
100 g Parmesan or mountain cheese, grated
250 g Ricotta
2 shallots
1 tablespoon olive oil
2 eggs
150-200 g flour, start with 150 and only add more if needed
salt and pepper

For the carrot and pesto:

a bunch of carrots with carrot greens, you‘ll need 4 carrots for baking and the greens for the pesto
(I always make more and use the rest for a salad on the next day or on bread)
100 g roasted sunflower seeds
a pinch of salt and pepper
75 ml olive oil

PREPARATION

1. If you use fresh spinach first blanch it for a minute. If you use frozen spinach, cook it, then squeeze the spinach really well using a fine cheesecloth or kitchen towel. Otherwise it might happen that the Knödel (dumplings) fall apart in the water later. Then cut the spinach small.

2. Preheat the oven to 180 °C. Wash the carrots, cut off 1/2 of the upper carrot greens, oil a baking dish and put the carrots in, sprinkle with olive oil, distribute well with your hands and sprinkle with some salt, pepper and brown sugar. Bake for 20–30 minutes.

3. In the meantime roast the sunflower seeds and then put them together with the carrot greens and olive oil, salt, pepper and 50 g grated Parmesan into a blender. Mix well until you get a smooth pesto.

4. Cut the shallots into small pieces and fry them until transluscent.

5. Now the Knödel: mix all ingredients (the spinach, Ricotta and eggs) with the flour (150 g should be enough) with your hands and form 8 balls.

6. Let water in a pot come to a boil. Carefully place the Knödel into the gently simmering water. Once they float to the surface, they‘re done and ready to be plated and spinkled with Parmesan (or mountain cheese). Cut a good spoon of the carrot greens pesto next to them and the roasted carrot on top.

Enjoy!

a_pinch_of_salt_

Recipe #19

Spinach Ricotta Knödel with roasted carrots & carrot greens pesto

For me carrot greens pesto is best way to use the greens and it's really tasty – not only with the roasted carrots but also on bread, potatoes or noodles.

INGREDIENTS

For the Knödel:

300 g fresh spinach, blanched and drained
(or 250 g frozen spinach, thawed and drained. 450 g fresh spinach = around 250–280 g frozen spinach, thawed)
100 g Parmesan or mountain cheese, grated
250 g Ricotta
2 shallots
1 tablespoon olive oil
2 eggs
150-200 g flour, start with 150 and only add more if needed
salt and pepper

For the carrot and pesto:

a bunch of carrots with carrot greens, you‘ll need 4 carrots for baking and the greens for the pesto
(I always make more and use the rest for a salad on the next day or on bread)
100 g roasted sunflower seeds
a pinch of salt and pepper
75 ml olive oil

PREPARATION

1. If you use fresh spinach first blanch it for a minute. If you use frozen spinach, cook it, then squeeze the spinach really well using a fine cheesecloth or kitchen towel. Otherwise it might happen that the Knödel (dumplings) fall apart in the water later. Then cut the spinach small.

2. Preheat the oven to 180 °C. Wash the carrots, cut off 1/2 of the upper carrot greens, oil a baking dish and put the carrots in, sprinkle with olive oil, distribute well with your hands and sprinkle with some salt, pepper and brown sugar. Bake for 20–30 minutes.

3. In the meantime roast the sunflower seeds and then put them together with the carrot greens and olive oil, salt, pepper and 50 g grated Parmesan into a blender. Mix well until you get a smooth pesto.

4. Cut the shallots into small pieces and fry them until transluscent.

5. Now the Knödel: mix all ingredients (the spinach, Ricotta and eggs) with the flour (150 g should be enough) with your hands and form 8 balls.

6. Let water in a pot come to a boil. Carefully place the Knödel into the gently simmering water. Once they float to the surface, they‘re done and ready to be plated and spinkled with Parmesan (or mountain cheese). Cut a good spoon of the carrot greens pesto next to them and the roasted carrot on top.

Enjoy!