Put 200g (7oz) of the spinach in a colander in sink. Pour over a full kettle of boiled water to wilt spinach. Cool under cold running water. Lift out handfuls of spinach and firmly squeeze out as much moisture as you can.
Step 2
Put squeezed spinach into a food processor with ricotta, flour, parsley, eggs, Parmesan and plenty of seasoning. Whiz to combine. Scrape gnocchi mixture into a bowl, cover and chill for 30min.
Step 3
Bring a large deep frying pan of water to boil. Add teaspoonfuls of gnocchi mixture to the boiling water until pan is full (you will need to cook gnocchi in batches). Initially, gnocchi will sink. Once they bob to the surface, cook for 1min more, then lift into a bowl with a slotted spoon. Cook remaining mixture as before. Drain pan.
Step 4
Heat oil in empty pan; add lemon zest, pumpkin seeds and some seasoning. Add drained gnocchi and fry to heat through, then fold through remaining spinach. Check seasoning. Divide among four plates, sprinkle with Parmesan and serve.
GH Tip
If cooking for vegetarians, make sure to use vegetarian Parmesan-style hard cheese.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
