Spinach and Ricotta Gnocci with tomato sauce

Preheat oven to 170. Heat a large shallow frying pan with 1 tb water and add 1x 225g bag of spinach, cover and wilt over a high heat for 1 min.

Remove lid and add 2 cloves garlic (finely chopped). Stir to allow liquid to evaporate - about 1 min. Transfer to a colander and press out all moisture.

Transfer to food processor and blend until smooth. Add 1 large egg and 1 large egg yolk, 60g SR flour and 50g freshly grated parmesan. Blend for 1 min then add 350g drained ricotta. Blend again, just enough to incorporate the ricotta, then add seasoning and some freshly grated nutmeg.

Tip mixture into a bowl.

Spread 1 quantity of tomato sauce in a gratin dish. Using a large serving spoon, dipped in boiling water, scoop 4 spoonfuls of the ricotta and spinach mixture on top of the sauce.

Trickle over 2 tb olive oil, cover tightly with foil and bake for 30mins. Remove foil and bake for 10-15mins more until just firm to the touch. Serve with a warm baguette