Place the ricotta, parmesan, eggs, flour, lemon rind, spearmint and spinach in a bowl and mix well to combine. Turn out onto a surface sprinkled with the semolina and roll into 4 x 30cm-long ropes. Cut into 2cm lengths. Cook the gnocchi, in batches, in a saucepan of salted boiling water for 2–3 minutes or until they float to the surface. Remove with a slotted spoon and keep warm.
Place the cream in a large frying pan over high heat and cook for 1–2 minutes or until warmed through. Add the gnocchi, extra parmesan, round mint, salt and pepper and toss to coat. Serves 4.
+ Semolina is coarsely ground wheat flour. You can find it in the baking or health food aisle of supermarkets and at Italian delicatessens.