PREP TIME : 20 mins
COOK TIME : 5 mins
TOTAL TIME : 25 mins
4½oz/125g spinach, weight after any stems have been removed
1 cup/140g all-purpose/plain flour
a few shakes of nutmeg
salt and papper
¼ cup/10g grated parmesan
2 tbsp cream cheese
1.Peel and boil the potatoes until tender.
2.Place spinach in a bowl, pour over the water from the potatoes and leave for a couple minutes to wilt.
3.Drain both the potatoes and spinach. Place spinach in a dish towel and squeeze out as much water as possible.
4.Roughly chop the spinach and add to the potatoes. Blend both together – this can be easier after giving the potatoes a bit of a mash first.
5.Allow the potato-spinach mixture to cool then add the remaining ingredients and mix well.
6.Flour a work surface and your hands.
7.Take large spoonfuls of the mixture and roll out into a log then cut off chunks and roll into balls.
8.Bring a shallow pan of water to the boil. Add a few gnocchi at a time to the water, keeping it boiling.
9.When the gnocchi rise to the top, remove with a slotted spoon to an oiled bowl and repeat.
10.Serve with pesto, or simply olive oil and topped with parmesan.