SIMPLE SPINACH AND RICOTTA GNOCCHI

Simple Spinach and Ricotta Gnocchi image

Provided by Donna Hay

Yield 4 servings

Number Of Ingredients 6

1 teaspoon finely grated lemon zest
1/4 cup (60ml) lemon juice
2 tablespoons extra virgin olive oil
Sea salt and cracked black pepper
300g (10.5 oz) baby spinach leaves
Cheat's Ricotta Gnocchi Dough

Steps:

Place the lemon zest, lemon juice, oil, salt and pepper in a medium bowl. Mix to combine and set aside. Place the spinach in a large heatproof bowl, cover with boiling water and set aside for 1 minute. Drain, place in a clean tea towel, squeeze to remove the excess liquid and finely chop. Add the spinach to the gnocchi dough and mix to combine. Lightly dust a clean surface with flour. Divide the dough in half and roll each piece into a 3cm-wide (1-inch-wide) log. Slice into 2cm-thick (3/4-inch-thick) pieces and set aside on a lightly floured tray. Cook the gnocchi, in 2 batches, in a large saucepan of salted boiling water for 2 to 3 minutes or until risen to the surface. Remove with a slotted spoon and place on a serving plate. Top with the lemon oil, rocket and Parmesan to serve.