Spinach and Ricotta Gnocchi – Kye Underhill

Spinach and ricotta gnocchi 
Bunch of spinach – washed, shredded 

200g ricotta 

1/2 cup flour

1 egg, whisked
Mix spinach and ricotta together, then add in egg & flour.

Roll into balls (used snack press, 3 hole attachment)

Place on a tray, refrigerate for 30 min.

Bring pot of water to boil, turn to low and cook in batches for approx 1 min, or until float to top. 

Drain well and serve with desired sauce.