Ingredients

The following ingredients have 4 Servings
  • 1 garlic bulb
  • 3/4 cup (185ml) extra virgin olive oil
  • 1 bunch English spinach, chopped, plus extra spinach leaves to serve
  • 1/2 cup (40g) grated pecorino or parmesan, plus extra to serve
  • 500g gnocchi
  • 25g unsalted butter
  • 1 tbs white wine vinegar
  • 1 cup (240g) ricotta, crumbled

Instruction

  • Preheat oven to 220°C. Place the garlic on a piece of foil, drizzle with 1 tbs oil and wrap to enclose. Place on a baking tray and roast for 30 minutes or until very soft.
  • Squeeze the garlic from cloves into a food processor (discard garlic skins), with the spinach, pecorino and 1/2 cup (125ml) oil. Season, then whiz until smooth. Set aside.
  • Cook the gnocchi in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking liquid.
  • Heat remaining 2 tbs oil and butter in a large frypan over medium-high heat. Add the gnocchi and cook, tossing, for 4-5 minutes until golden. Add the vinegar, reserved cooking liquid and spinach sauce, and toss through gnocchi.
  • Divide gnocchi among bowls. Dot with ricotta, and sprinkle with the extra pecorino and spinach leaves.