• 750g wilted spinach, or thawed frozen spinach
• 500g fresh ricotta, drained
• 2 cups grated parmesan cheese
• 1 pinch ground nutmeg
• 4 eggs, lightly beaten
• 100g (2/3 cup) plain flour, plus extra to dust
• 200g melted butter
• Finely grated parmesan, to serve
• Olive oil
1. Squeeze the spinach as hard as you can to remove the excess water.
2. Finely chop and mix the spinach with the ricotta and parmesan in a large bowl.
3. Add the nutmeg and season generously with salt and pepper.
4. Add the eggs, stir until combined, then fold through the flour.
5. Bring a large saucepan of salted water to the boil.
6. Meanwhile, place some flour in a shallow bowl ready for rolling the gnocchi, and line a tray with baking paper.
7. Taking a good tablespoon or so of the ricotta mixture, roll it between floured palms, pressing to make a nice football-shaped dumpling.
8. Roll it in the flour to coat, shake off the excess, then place it on the prepared tray. You can test this first one by simmering it in the boiling water until it floats. If it holds together, there is enough flour in the mixture; if not, you may need to add a little more.
9. Continue making the gnocchi with the remaining mixture.
10. Working in 3 batches, drop the gnocchi into the gently boiling water (make sure the water isn’t boiling too vigorously or the gnocchi may fall apart).
11. Once the gnocchi float to the surface, gently scoop them out with a slotted spoon and drain before placing on heated plates.
12. Melt the butter in a frying pan over high heat for 4 minutes or until just brown.
13. Sprinkle the gnocchi with loads of parmesan and then pour the burnt butter sauce over the top.