2 tablespoons butter
1 onion, finely chopped
1 x 300 gram packet frozen spinach, thawed and excess water squeezed out
200 grams ricotta 2 tablespoons pesto
3 egg yolks
1¼ cups freshly grated Parmesan cheese
½ cup flour good grating of nutmeg butter 1 cup cream
Melt the butter in a sauté pan and cook the onion until very soft. Chop the spinach and add to the onions. Season and cook for 5 minutes.
Place in a large bowl and leave to cool. Add the ricotta, pesto and the egg yolks, ¾ of a cup of the Parmesan and the nutmeg. Sprinkle over the flour, season generously and gently combine.
Flour your hands and roll into 24 walnut-sized balls. The mixture will be very sticky. Place the gnocchi on baking paper to prevent them sticking.
Bring a pot of well salted water to the boil. Add the gnocchi in batches and keep the water at a gentle boil. When they rise to the surface cook for 1 minute then remove with a slotted spoon and divide between 4 buttered gratin dishes. The gnocchi can be refrigerated for one day at this point.
Preheat the oven to 180°C.
Pour ¼ cup of cream over each dish, sprinkle over the remaining Parmesan cheese and dot with the butter. Bake in the oven for about 15 minutes or until golden.
Serve with a green salad and crusty bread.