Spinach & ricotta gnocchi

30-60 minutes 4 servings 400 kcal or less celia brooks brown everyday recipe family recipe gnocchi recipe gnocci gnochi homemade gnocchi italian recipe mains ricotta spinach vegetarian recipe

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Ingredients

200g young spinach, washed

small handful parsley leaves, finely chopped

1 garlic clove, crushed

140g ricotta

85g plain flour

2 eggs

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

freshly grated nutmeg

olive oil and rocket, to serve

Method

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.

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.

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.