SPINACH AND RICOTTA DUMPLINGS ( GNOCCHI )

Place 200gm of spinach leaves , 1 dsp of finely chopped parsley ,1 dsp of minced garlic, 140 gm of ricotta , 85gm of plain flour ,2 lightly beaten eggs , 100gm of grated parmesan cheese and a tsp of ground nutmeg into a large bowl . Use a fork to stir very thoroughly , season with course pepper .Then place the mixture into your processor . Now wet your hands and form the mixture into walnut size balls . Place dumplings on a large plate and refrigerate for a minimum of 30 minutes or longer . To cook place the dumplings in a pot of boiling water , about 8 at a time . the dumplings will sink to the bottom of the pot and will rise to the top when nearly done , once risen allow an extra minute to finish cooking . Remove with a slotted spoon and place on a warmed plate and place in a warm oven while you cook the rest . Serve the gnocchi spooned over with your favouite pasatta or drizzled with olive oil and a scatter of parmesan cheese .