High Weald Dairy Ricotta & Spinach Gnocchi

Serves 4


150g High Weald Dairy Ricotta
80g plain flour
2 eggs
1 clove garlic, crushed
Handful of spinach or wild garlic, wilted, wrung and chopped
40g finely grated High Weald Dairy Duddleswell cheese

Best served with a tomato vinaigrette and new season asparagus, made with:

2 vine tomatoes, diced, deseeded, strained & juice reserved (only use reserved juice)
12 vine cherry tomatoes, blanched 30 secs, skinned & halved
120ml extra virgin olive oil
40ml white wine vinegar
1/2 tspn sugar
Salt & black pepper to season


To make the gnocchi, mix all the gnocchi ingredients except the egg. Whisk the egg and add in gradually until you have a dough that is not sticky. Wrap in cling film and rest in fridge or half an hour. Roll into a thin sausage shape 1 cm thick and cut into 2cm lengths (allow six per person). Bring water to a simmer and cook for 2-3 minutes or until gnocchi rises to the surface.

To make the vinaigrette, combine all ingredients and allow to marinade for 3-4 hours. Cut asparagus into 3cm lengths and blanch for 2-3 minutes. Serve the gnocchi with asparagus and vinaigrette.