Name: Spinach & ricotta gnocchi
Prep time: 40 min
Cook time: 40 min
Yield: 4
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 -

Ingredients for - Spinach & ricotta gnocchi

1. 200g young spinach, washed

2. small handful parsley leaves, finely chopped

3. 1 garlic clove, crushed

4. 140g ricotta

5. 85g plain flour

6. 2 eggs

7. 100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve

8. Freshly grated nutmeg

9. olive oil and rocket, to serve

How to cook deliciously - Spinach & ricotta gnocchi

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.