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.