SPINACH AND RICOTTA GNOCCHI

For this delicious , light gnocchi , you will need 800gm of fresh chopped spinach . I place the chopped spinach in a large colander / 2 colanders and pour boiling water of 1 full kettle over the leaves .( if you are using 2 colanders , you will need to use 2 kettles of boiling water .) Leave the leaves to cool , then squeeze the spinach as dry as possible . Process in a food blender / processor , then transfer to a bowl . Add 350gm ( 1 and 1/2 cups )of ricotta cheese , 4 tbs of grated Parmesan cheese , 3 lightly beaten eggs and 1/4 tsp of ground nutmeg . Season with cracked blak pepper . Mix well to combine . Add 4 tbs of plain flour to make a soft dough . Use your hands to to shape the mixture into 3"sausage shapes . Finally dust lightly with a sprinkle of flour . Warm serving dishes on a low temperature in the oven ( 80 deg C) Bring a large pan of water to the the boil , gently slide the gnocchi into the water and cook until they rise to the surface . Remove the gnocchi with a slotted spoon and divide the gnocchi between the warmed serving dishes . Melt 120 gm of butter / marg and pour over the dishes and sprinkle with extra grated parmesan cheese . You are now ready to serve , enjoy .