Gluten/Dairy-free Ricotta Gnocchi

Ingredients:

• 200g Young baby spinach
• Small handful parsley leaves, finely chopped
• 140g ricotta (dairy-free)
• 85g Tapioca flour
• 2 eggs
• 100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve
• freshly grated nutmeg
• olive oil

Procedure:

Boil the kettle.

Place the spinach in a large bowl and pour boiling water over it. Leave for 2 minutes 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.

Place the spinach, parsley, garlic, ricotta, tapioca, 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 minutes.

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 with your favorite sauce.