Spinach & Ricotta Gnocchi
750g wilted spinach, or thawed frozen spinach
500g fresh ricotta, drained
1pinch ground nutmeg
4 eggs, lightly beaten
100g Lighthouse Tipo “00” Plain Flour, plus extra, to dust
200g butter, melted
Finely grated parmesan and lemon wedges to serve
Squeeze the spinach to remove all excess water. Finely chop and mix with the ricotta in a large bowl. Add the nutmeg and season with salt and pepper. Add the eggs, stir until combined, then fold through the flour.
Bring a large saucepan of salted water to the boil. Place the extra flour in a shallow bowl ready for rolling the gnocchi, and line a tray with baking paper. Taking a good tablespoon or so of the ricotta mixture, roll it between floured palms, pressing to make a nice football-shaped dumpling. Roll it in the flour to coat, shake off the excess, then place it on the prepared tray. You can test this first one by simmering it in the boiling water until it floats. If it holds together, there is enough flour in the mixture; if not, you may need to add a little more. Also, taste to see if the mixture needs any more salt, pepper or nutmeg. Once you’ve made any adjustments, continue making the gnocchi with the remaining mixture.
Working in batches, drop the gnocchi into the gently boiling water. Once the gnocchi float to the surface, scoop them out with a slotted spoon and drain before placing on heated plates.
Melt the butter in a frying pan over high heat for 4 minutes or until just brown. Sprinkle the gnocchi with loads of parmesan and then pour the butter over the top. Serve with a pepper and a slice of lemon.