Spinach & Ricotta Gnocchi

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the spinach in a large pan with only the water clinging to the leaves, cover and wilt over medium heat for 2 to 3 minutes. Drain, squeeze out as much moisture as possible and chop finely.

2. In a bowl, mix the chopped spinach, parsley, crushed garlic, ricotta, grated vegetarian Parmesan-style cheese and a little freshly grated nutmeg. Beat in the eggs.

3. Stir in the plain flour until a soft, slightly sticky dough forms. Do not overwork it.

4. Chill the dough in the fridge for 15 minutes to firm up, then dust your hands and a work surface with flour.

5. Roll the dough into ropes about 2 cm (3/4 inch) thick and cut into 2 cm pieces. Roll each piece lightly over the back of a fork or a floured board if you like.

6. Bring a large pan of water to a gentle boil. Cook the gnocchi in batches for 2 to 3 minutes, until they float and the centres reach 160°F (71°C). Lift out with a slotted spoon and drain.

7. Divide the gnocchi among warm plates. Top with rocket, extra grated vegetarian Parmesan-style cheese and a drizzle of olive oil, then serve straight away.