Name: Spinach and ricotta gnocchi
Cook time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 300g of spinach; 500g of dry ricotta; 100g of finely grated parmesan; 4 eggs; a pinch of grated nutmeg; salt; pepper; nut-brown (burnt) butter`

Time:<30 minsServes:8

Loose baby spinach leaves are widely available and,in supermarkets,have pretty much replaced larger spinach in bunches. Look for bright,shiny leaves and stems - avoid limp or slimy ones. Remove the string from bunched spinach before storing in the fridge in a sealed bag. Don't wash spinach until you're ready to use it.

Ingredients

300g of spinach
500g of dry ricotta
100g of finely grated parmesan
4 eggs
a pinch of grated nutmeg
salt
pepper
nut-brown (burnt) butter`

Method

Blanch for a minute,drain,squeeze out as much water as possible,then chop. In a bowl,mix 500g of dry ricotta (Brancourt's is good),the chopped spinach,100g of finely grated parmesan,4 eggs,a pinch of grated nutmeg,salt and pepper to taste. Using a little flour on your hands,shape each gnocchi into a"torpedo"about 5-6cm long and 2cm in diameter. In a large pot of salted water,poach the gnocchi for 3-4 minutes - they should rise to the surface when ready. Remove with a slotted spoon and drain well.
To serve
Spoon gnocchi in a serving dish,sprinkle with generous amounts of grated parmesan and finish with nut-brown (burnt) butter.