Ingredients
600g (about 4 bunches) English spinach, trimmed, washed
250g fresh full-fat ricotta
75g grated parmesan
1 egg
1/4 tsp grated nutmeg
100g plain flour, plus extra to dust
Sea salt, to taste
30g unsalted butter, chopped, plus extra to grease
Instructions
Place spinach, with the water clinging to its leaves, in a pan over medium heat. Cook, covered, for 1-2 minutes or until wilted. Drain and refresh with cold water, then set aside to cool.
Once cool, squeeze all the excess water from the spinach and either chop finely or whiz in a food processor.
Place the chopped spinach in a large bowl with the ricotta, 50g parmesan, egg, nutmeg and plain flour. Season with sea salt and black pepper.
Use a fork to gently mix, and then use your hands to ensure all ingredients are well-combined.
Transfer the dough to a lightly floured work surface. Divide it into quarters, then roll each quarter into a long sausage shape (about 2cm in diameter).
Cut dough at 3cm intervals and use the tynes of a fork to slightly indent and flatten each piece.
Place gnocchi on a tray, cover with plastic wrap and refrigerate for 30 minutes.
Preheat grill to high. Lightly grease a gratin dish. Cook the gnocchi in batches in a large pan of boiling, salted water.
When they rise to the surface, cook for a further minute, then remove with a slotted spoon and transfer to the dish.
Continue until all are cooked. Dot with butter, then sprinkle with the remaining parmesan and season.
Place under grill for 3-4 minutes until golden. Serve