Spinach Ricotta Gnocchi

This started off with a healthy dinner in mind, but headed rapidly south when i started adding the cheeses!   Oh dear, not expecting miracles at my weigh in tomorrow, it's been a bit of a naughty week with the highlight being Sunday when I spent the afternoon parked on my bottom bits outside a wood fire pizza oven in satan's garden tasting a sample of every pizza making it's way out of the embers.  It was a true gastronomic apocalypse.

Anyway, back to tonight's dinner.  Spinach gnocchi made out of frozen spinach (thawed and drained) mixed with ricotta, parmesan, egg and flour.  Shaped into balls, simmered slowly in boiling water and then placed in a baking dish and smothered in tomato sauce and more parmesan.  Sounds good, tastes good too!

Ingredients for gnocchi
500g bag of frozen spinach
250g ricotta cheese
100g grated parmesan
2 eggs
150g flour
freshly grated nutmeg
salt and pepper

1 Bottle of your favourite tomato pasta sauce (I like the one with four cheeses as you don't have to add to much more cheese)
Grated parmesan to scatter over the top

Method
Thaw the spinach and squeeze out all the water.  Chop spinach finely before mixing it with the rest of the gnocchi ingredients in a mixing bowl.  Put in the fridge for a couple of hours.

Remove gnocchi mix from fridge and form into small balls.  Dust each ball with flour and place on a baking sheet.  Once you have shaped all the gnocchi, poach the balls for about 5 minutes in boiling water.

Once the gnocchi has been poached, remove from saucepan with slatted spoon and place in a baking dish. 

Cover the gnocchi with your favourite pasta tomato sauce and sprinkle over parmesan.

Bake at 180 for 30 minutes and serve with a green salad.