3 tablespoons chopped herbs, such as thyme, parsley, rosemary, chives and sage
50 g (2 oz) firm cheese, such as Emmental or Cheddar, finely grated
400 g (13 oz) shop-bought gnocchi
100 g (3½ oz) frozen leaf spinach, defrosted and chopped
250 g (8 oz) ricotta cheese
4 tablespoons double cream
¼ teaspoon ground nutmeg
salt and pepper
Heat 2 tablespoons of the oil in a frying pan and cook the onion and 2 of the garlic cloves over a medium heat for 5–6 minutes, stirring frequently, until softened.
Meanwhile, combine the breadcrumbs in a bowl with the remaining garlic and oil, ½ teaspoon of the lemon rind, half the herbs, the grated cheese and seasoning. Mix well.
Cook the gnocchi in a large pan of lightly salted boiling water for 1–3 minutes, or according to the packet instructions. Drain.
Squeeze any excess moisture from the spinach and place in a bowl with the cooked onion and garlic, the ricotta, the remaining herbs and lemon rind, the cream and nutmeg. Beat together, then season to taste.
Stir the gnocchi into the ricotta mixture and divide between 4 individual, shallow ovenproof dishes. Top with the breadcrumb mixture and bake in a preheated oven, 190˚C (375˚F), Gas Mark 5, for 15–20 minutes, or until bubbling and golden.