Gnocchi need two minutes and are done when they float, so this dish is on the table faster than pasta. Better still: after boiling, fry them briefly in butter until they take on a golden edge. Then you get a crisp outside against a soft inside, which is exactly what boiled gnocchi lack.
Source of protein19% of the energy from protein
Cook the gnocchi following the packet until they float to the surface, then drain.
Soften the garlic in olive oil and wilt the spinach in it.
Stir the ricotta into the spinach with a splash of cooking water to make a creamy sauce.
Fold the gnocchi through the sauce and season with lemon zest, salt and pepper.
Serve with grated Parmesan and a turn of the pepper mill.
Swap the ricotta for mascarpone or cream cheese for a richer sauce. Lemon zest and a generous turn of pepper cut through the richness. Spinach wilts down to almost nothing, so count on more than you think. Leftovers stiffen in the fridge, reheat them with a splash of water.
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