Donna Hay's cheat's ricotta, spinach and mint gnocchi recipe

• 500 g (17.6oz) ricotta
• 40 g (1.4oz) finely grated parmesan
• 2 eggs, lightly beaten
• 150 g (5.3oz) plain (all-purpose) flour, sifted
• 2 tsp finely grated lemon rind
• 1 tbsp chopped mint leaves
• 250 g (8.8oz) frozen chopped spinach, thawed and drained
• 160 g (5.6oz) semolina
• 250 ml (8.8fl oz) single (pouring) cream
• 40 g (1.4oz) finely grated parmesan, extra
• 0.5 cups mint leaves, extra
• 1 pinch sea salt and cracked black pepper

1. Place the ricotta, parmesan, eggs, flour, lemon rind, mint and spinach in a bowl and mix well to combine.
2. Turn out onto a surface sprinkled with the semolina and roll into 4 x 30cm-long ropes.
3. Cut into 2cm lengths.
4. Cook the gnocchi, in batches, in a saucepan of salted boiling water for 2-3 minutes or until they float to the surface.
5. Remove with a slotted spoon and keep warm.
6. Place the cream in a large frying pan over high heat and cook for 1-2 minutes or until warmed through.
7. Add the gnocchi, extra parmesan, extra mint, salt and pepper and toss to coat.

parmesan, eggs, flour, lemon rind, mint leaves, semolina, cream, parmesan, mint, salt

Taken from www.lovefood.com/guide/recipes/15200/cheats-ricotta-spinach-and-mint-gnocchi-recipe (may not work)