Lemon tart with summer berries
A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort
Spinach & ricotta gnocchi
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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- 200g young spinachwashed
- small handful parsleyleaves, finely chopped
- 1 garlic clovecrushed
- 140g ricotta
- 85g plain flour
- 2 eggs
- 100g freshly grated vegetarian Parmesan-style cheeseplus extra to serve
- freshly grated nutmeg
- olive oiland rocket, to serve
Nutrition: per serving
- kcal287
- fat15g
- saturates8g
- carbs19g
- sugars2g
- fibre2g
- protein20g
- salt0.86glow
Method
step 1
Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.
step 2
Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.
step 3
When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.
