Spinach and lemon are a lovely fresh foil for cheesy gnocchi. Yum.
To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well combined, flour a work surface and roll the mixture into sausage shapes before cutting into short lengths to make the gnocchi. Lay the gnocchi out on a plate and refrigerate before cooking. Wash and spin dry a large bunch of fresh spinach then roughly chop. Have your other ingredients ready: olive oil, 2 minced cloves of garlic, 2-3 teaspoons of lemon juice, salt, freshly ground black pepper and 1 tablespoon of toasted pine nuts. Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the water – they will only take a few minutes to cook. When they float to the top of the water they’re cooked but I like to leave them for a minute longer. Use a spider or strainer to remove them from the water and allow them to drain. Now heat a tablespoon of olive oil in a large pot or frypan. Sauté the garlic briefly then add the spinach and lemon juice and season with salt and pepper. Toss the spinach with tongs and when it’s barely wilted, add the gnocchi and toss the spinach through them using a wooden spoon or spatula. Turn off the heat and add the pine nuts, mixing them through briefly. Serve topped with some freshly grated parmesan.
michelle picker cooks 