Instructions: Melt the butter add the marjoram and cook for a minute.

Add the spinach and stir to combine the flavours.

Season leave to cool then chop roughly.

In a large bowl lightly beat the ricotta with a fork then sieve in the flour.

Add the egg yolks the nutmeg and parmesan and finally fold in the cooled spinach mixture until well combined.

Taster for seasoning.

Dust a baking tray with flour.

Using 2 dessert spoons take a small spoonful of mixture and using the one spoon mould the mixture so that it forms a gnoccho.

Place on the floured baking tray.

The gnocchi should all be the same size about 2cm diameter.

Bring a large pan of water to the boil then lower the heat to a simmer.

Gently place the gnocchi in the water in batches it is important not to overcrowd the pan.

When the gnocchi come back to the surface remove carefully with a slotted spoon and briefly place the spoon on kitchen paper to drain off excess water.

Serve immediately in warm plates with sage butter and extra parmesan

We have adapted the traditional recipe by adding marjoram to the spinach and reducing the amount of flour which results in lighter gnocchi.

Serves 6

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