Spinach and ricotta fried gnocchi
450g spinach, trimmed
150g medium brown onion, chopped finely
180g fresh ricotta
75g plain all-purpose flour
2 egg yolks
100g finely grated Parmesan
A pinch of ground nutmeg
250g truss cherry tomatoes
2 tbsp extra virgin olive oil
35g walnuts, roasted, chopped
2 tbsp shaved Parmesan
1 tbsp finely grated lemon rind
Place spinach in a large saucepan of boiling water for 1 minute; drain. Rinse under cold water; drain well. Squeeze out excess liquid from spinach; chop coarsely.
Heat butter in a large frying pan over low heat; cook onion, stirring, for 8 minutes or until soft but not coloured. Stir in chopped spinach. Transfer mixture to a large bowl; stir in ricotta and flour, season. Stir in egg yolks, Parmesan and nutmeg.
Using two teaspoons, shape ricotta mixture into 24 gnocchi-shaped ovals; place on a lightly floured tray. Cover; refrigerate for 1 hour.
Preheat grill to high. Place tomatoes on an oven tray; drizzle with half the oil. Season. Place under hot grill for 5 minutes or until lightly charred.
Cook gnocchi in a large saucepan of boiling salted water, in batches, for 3 minutes or until they float to the surface. Remove from pan with a slotted spoon; drain on paper towel.
Heat remaining oil in a frying pan over high heat; cook gnocchi in two batches, stirring occasionally, for 2 minutes or until browned slightly.
Serve topped with tomatoes, walnuts, Parmesan and rind.