•  2 ½ cups (500g) fresh ricotta
•  ½ cup (40g) finely grated parmesan
•  2 eggs, lightly beaten
•  1 cup (150g) plain (all-purpose) flour, sifted
•  2 teaspoons finely grated lemon rind
•  1 tablespoon chopped spearmint leaves
•  250g frozen chopped spinach, thawed and drained
•  1 cup (160g) semolina+
•  1 cup (250ml) pouring (single) cream
•  ½ cup (40g) finely grated parmesan, extra
•  ½ cup round mint leaves
•  sea salt and cracked black pepper

  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.