Ingredients
Ingredients
450g baby spinach leaves
375g fresh ricotta
3 eggs, lightly beaten
1/2 cup plain flour
1/4 tsp nutmeg
3 cups finely grated parmesan
Salt and pepper, to taste
Extra plain flour, for dusting
1 tblsp olive oil
Tomato and basil sauce (far left), to serve
Preparation
Method 1 Cook spinach in a large saucepan over a low heat for 8 to 10 minutes, or until wilted. Drain. Cool. Squeeze out excess moisture. 2 Place spinach in a bowl with ricotta, eggs, flour, nutmeg and half the parmesan. Mix to combine. Season with salt and pepper. 3 Shape tablespoons of gnocchi mixture into egg shapes. Dust lightly with extra flour. Place on a lightly floured tray. 4 Cook gnocchi in four batches. Add to a large saucepan of boiling salted water. Boil, uncovered, until gnocchi float to the surface, about 2 minutes. Remove with a slotted spoon to a large greased ovenproof dish (12-cup capacity). Place in a slow oven (150C) to keep warm. Repeat with remaining gnocchi. 5 Drizzle oil over gnocchi. Sprinkle with remaining parmesan. Cook under a hot grill for 5 minutes, or until golden. 6 Divide hot tomato and basil sauce among four serving bowls. Top with gnocchi.
