To prepare ricotta and spinach gnocchi, first blanch the spinach in salted water for 3-4 minutes (1). Drain them and transfer them into a bowl with ice water (2). Drain them again and place them ...

500g/1lb 2oz frozen spinach, thawed, or 650g/1lb 7oz fresh spinach, cooked until wilting 250g/9oz ricotta cheese 100g/3½oz parmesan , or similar vegetarian hard cheese, freshly grated ...

Add the spinach, in batches, and cook for 4–5 minutes, until it has wilted. Meanwhile, mix the gnocchi with the paprika until well coated. Beat the eggs with some salt and pepper in a bowl or jug.

It’s delicious when cooked, and super nutritious when raw. Spinach and ricotta make a great filling for a wholemeal pastry case.