Ricotta and Spinach ‘Gnocchi’

Wilt the spinach in boiling water, then squeeze out the moisture and finely chop. Add the chopped spinach, garlic, parsley, ricotta, parmesan, flour and eggs in a bowl and season well. Stir to combine, then form into walnut sized balls with damp hands. Place on a try and leave to chill in the fridge for 30 mins.
When ready, add the gnocchi to a pan of boiling salted water and cook until they rise to the surface. Serve on plates with a drizzling of olive oil, some rocket leaves and more parmesan, if you fancy.

10 mins

4 serving

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