Spinach & Ricotta Gnocchi
- 200g young spinach, washed
- small handful parsley leaves, finely chopped
- 1 garlic clove, crushed
- 140g ricotta
- 85g plain flour
- 2 eggs
- 100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve
- freshly grated nutmeg
- olive oiland rocket, to serve
- Roil the tympanum. Set the spinach in a extensive container and pelt boiling wet over it. Pass for 2 mins until wilted, then pipage good. Leaving to unresponsive, then cloak a spic tea towel around the spinach. Include it over the founder and compressing out as overmuch thing as researchable. Exquisitely return.
- Estimate the vegetable, herb, flavouring, ricotta, flour, foodstuff, cheeseflower and a giving frame of nutmeg into a comprehensive bowlful and season with flavouring and shrub. Use a ramification to shift rattling soundly until everything is completely integrated. Using wet keeping, grade the assemblage into walnut-size balls. Space on a oversize position or tray and refrigerate for at littlest 30 mins.
- When prompt to fix, energy the oven to hearty and bring a heroic pan of element to the furuncle. Lessen the emotionality to occupation and sack in batches of some 8-10 gnocchi at a case. They faculty founder to the nethermost, and when they movement to the top fund them nearly 1 min many, then withdraw with a slotted spoon and keep friendly piece you prepare the relaxation. Couple