Spinach & ricotta gnocchi

• young spinach↗200g g

  washed

• parsley↗small handful

  small handful, leaves, finely chopped

• garlic clove↗1

  crushed

• ricotta↗140g g
• plain flour↗85g g
• eggs↗2
• cheese↗100g freshly grated vegetarian Parmesan-style g

  100g freshly grated vegetarian Parmesan-style, plus extra to serve

• nutmeg↗freshly grated

  freshly grated

• olive oil↗

  and rocket, to serve

Step-by-step instructions

1. 1

   Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.

2. 2

   Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.

3. 3

   When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.