• Spinach and ricotta gnocchi is a favourite combination of vegetarians and carnivores alike. The earthy spinach and deliciously creamy cheese work perfectly together.

    To drink: Delaire Sauvignon Blanc 2009, full of asparagus and tropical fruit. The green flavours of grass and peppers will highlight the spinach and the crisp acidity and creaminess will round off the cheese.

    Spinach and ricotta gnocchi

    Serves: 4
    Cooking Time: 40 mins


    • 50g butter
    • handful fresh marjoram leaves
    • 500g baby spinach leaves, blanched, squeezed dry and finely chopped
    • salt, to taste
    • 200g fresh ricotta
    • 80g cake flour
    • 4 large egg yolks
    • 5ml (1 tsp) nutmeg
    • 150g Parmesan, freshly grated, plus extra to serve
    • ready-made tomato-basil sauce, warm, to serve



    Melt the butter, add the marjoram and cook for about a minute. Add the spinach and stir so that the flavours combine. Season, remove from the heat and leave to cool.


    In a large bowl, lightly beat the ricotta with a fork and sieve in the flour. Add the egg yolks, nutmeg and Parmesan, then fold in the cooled spinach mixture until well combined. Check the seasoning.


    On a lightly floured work surface, take lumps of dough with a dessert spoon and mould these into gnocchi of equal size.


    Bring a large pot of water to the boil, and then lower to a simmer. Gently place the gnocchi in the water in batches and simmer until they float to the surface. Remove with a slotted spoon and keep warm.


    Serve the gnocchi topped with the warm tomato-basil sauce and the extra Parmesan.


    Cook's tip: This also works well with a burnt sage butter.