Donna Hay convinced me to try out her ricotta- gnocchi recipe. Prepare the dough in advance.
Mix 250 gram of ricotta, 120 grams of flour, 50 grams of grated parmigiano, 2 eggs, pepper and salt to an elastic dough (add flour if too soft). Mix with 100 grams of chopped fresh spinach (covered with boiling water during 1 mins and thoroughly drained and dried). Store in the fridge until preparing the gnocchi. In the meanwhile mix 30 ml of lemon juice, 1 teaspoon of lemon zeste and 30 ml of good olive oil with pepper and salt. Prepare the gnocchi on a clean and floured surface. Cut in cubes of 2 cm and put on a floured plate. Boil the gnocchi in salted water until appearing at the surface. Serve with the lemon oil, grated parmigiano and some fresh parsley and basil.
PS This recipe will serve 3-4 p.
Doc V's Healthy Kitchen 