SPINACH AND RICOTTA FRIED GNOCCHI

Prep time 10 mins, plus 1 hour Cooking time 20 mins Serves 2

INGREDIENTS

450g spinach, trimmed 20g butter

150g medium brown onion, chopped finely

180g fresh ricotta

75g plain all-purpose flour 2 egg yolks

100g finely grated Parmesan A pinch of ground nutmeg 250g truss cherry tomatoes 2 tbsp extra virgin olive oil 35g walnuts, roasted, chopped 2 tbsp shaved Parmesan

1 tbsp finely grated lemon rind

METHOD

Place spinach in a large saucepan of boiling water for 1 minute; drain. Rinse under cold water; drain well. Squeeze out excess liquid from spinach; chop coarsely.

Heat butter in a large frying pan over low heat; cook onion, stirring, for 8 minutes or until soft but not coloured. Stir in chopped spinach. Transfer mixture to a large bowl; stir in ricotta and flour, season. Stir in egg yolks, Parmesan and nutmeg. Using two teaspoons, shape ricotta mixture into 24 gnocchi-shaped ovals; place on a lightly floured tray. Cover; refrigerate for 1 hour. Preheat grill to high. Place tomatoes on an oven tray; drizzle with half the oil. Season. Place under hot grill for 5 minutes or until lightly charred. Cook gnocchi in a large saucepan of boiling salted water, in batches, for 3 minutes or until they float to the surface. Remove from pan with a slotted spoon; drain on paper towel. Heat remaining oil in a frying pan over high heat; cook gnocchi in two batches, stirring occasionally, for 2 minutes or until browned slightly. Serve topped with tomatoes, walnuts, Parmesan and rind.