- 200g young spinach, washed
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- small handful parsley leaves, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 garlic clove, crushed
- 140g ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- 85g plain flour
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve
- freshly grated nutmeg
- olive oil and rocket, to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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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.
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.
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.