These luxurious gnocchi are both light and spoilingly rich at the same time
Prep:40 mins
Serves 4
200g young spinach, washedsmall handful parsley leaves, finely chopped1 garlic clove, crushed140g ricotta85g plain flour2 eggs100g freshly grated vegetarian Parmesan-style cheese, plus extra to servefreshly grated nutmegolive oil and rocket, to serve
STEP 1Boil 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.STEP 2Place 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.STEP 3When 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.
