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Spinach and Ricotta Gnocchi


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

Tomato sauce

1 tomato sauce can
Fresh or dry basil ( or spinach ) 
1 tablespoon olive oil
Salt & pepper to taste


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. 

You can serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.


With Tomato Sauce

In a sauce pan add the olive oil, tomato sauce, basil, salt and pepper and cook for 5 minutes 
Place the sauce on the serving dish first then add the gnocchi. Garnish with basil or spinach leaves and parmesan cheese just as seen in the photo above.  

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