RICOTTA SPINACH GNOCCHI WITH CHEESE SAUCE
Prep time 15 mins Cooking time 15 mins Serves 4 1kg spinach, blanched 250g ricotta 4 tbsp freshly grated Parmesan 2 extra-large egg yolks, lightly beaten Cake flour, for dusting 4 tbsp butter, melted
FOR THE FIVE-CHEESE SAUCE
4 tbsp butter 2 tbsp cake flour 600ml milk 200g cheese, grated (try a mix of blue cheese, gruyere, fontina and/or cheddar 50g freshly grated Parmesan Drain spinach well, squeezing out excess moisture, and chop very finely. Place in a bowl with the ricotta, 2 tbsp Parmesan and egg yolks. Season with salt and black pepper, mix well and shape into gnocchi balls the size of a walnut. Dust lightly with flour. Bring a large pan of lightly salted water to the boil. Cook the gnocchi a few at a time, removing with a slotted spoon as they rise to the surface. Place on a warm serving dish, pour over the melted butter and sprinkle with the remaining Parmesan. For the sauce, melt the butter in a pan over low heat and stir in the flour. Add milk, stirring continuously until smooth and thickened. Season with salt and pepper and stir in the cheeses. Add the Parmesan and pour the sauce over the warm gnocchi. Serve immediately.