Ricotta and Spinach Gnocchi

There is talk in our family of pasta. Whether it is a winter-fuelled carb craving or a tendency towards the masochistic, we've been attempting to concoct said pasta from scratch. I've had some pasta successes in the past but for when you're craving something dough-y and just can't wait the requisite 1 hour for the pasta to proof, try out this recipe from Fresh 365 which I made last night (and luckily have enough left over for lunch today):

1 c packed fresh spinach
1 c packed rocket, chopped, plus additional to serve
small handful basil leaves, chopped
1 large garlic clove, minced
3/4 c ricotta
1 c flour, plus additional for rolling
2 eggs, beaten
1 c grated Parmesan cheese, plus additional to serve
1 t salt
1/2 t nutmeg
1/4 t pepper
olive oil, to serve

Bring a small pot of water to a boil. Add spinach, and turn off heat. Remove spinach after 2 minutes and transfer to colander, to drain, pressing out as much water as possible. Transfer to a cutting board and chop.

In a large bowl, combine spinach, rocket, basil, garlic, ricotta, flour, eggs, cheese, salt, nutmeg and pepper. Mix well, adding an additional 2-3 T flour, if needed. Mixture will be wet, but should be able to form into 1” balls, with floured hands. Roll each ball in a bit of flour, and place on a parchment lined baking sheet (or cutting board). Transfer to the refrigerator for 30 minutes.

Bring a large pot of water to a boil. Drop 1/4 of the gnocchi in the water, and let them sink to the bottom. When they rise to the top (about 2-3 minutes), allow them to cook for 1 minutes more. Remove with a slotted spoon, transferring to a plate. Repeat with the remaining gnocchi, in batches. Serve the gnocchi on a bed of arugula. Drizzle generously with olive oil, and sprinkle with parmesan cheese, salt and pepper, to taste.

Belissimo!