Serves 4 1 tsp olive oil 500g pack potato gnocchi 250g (9oz) fresh spinach, thoroughly washed 125g ball of mozzarella, cut into small chunks 8 slices Parma Ham 2 large eggs 250g (9oz) ricotta cheese 150ml (1/4 pint) milk Pinch of finely grated or ground nutmeg Freshly ground black pepper 50g (2oz) finely grated Parmesan cheese
• Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Use the olive oil to grease a large baking dish • Bring a large saucepan of salted water to the boil, then add the gnocchi and cook until it rises to the surface – about 2-3 minutes (or cook according to pack instructions). Drain well, then tip into the baking dish • Cook the spinach in a tiny amount of water for 3-4 minutes until the leaves wilt. Drain well, squeezing out the excess moisture. Place little mounds of the spinach in amongst the gnocchi, along with the mozzarella cheese and torn-up slices of Parma Ham • Beat the eggs, ricotta and milk together, seasoning with a pinch of nutmeg and black pepper. Add half the Parmesan cheese, then pour into the baking dish. Scatter the rest of the Parmesan cheese on top. • Bake for 20-25 minutes, until set and light golden brown Cook’s tip: The nutmeg adds a nice hint of flavour, though if you don’t have any, simply leave it out. Recipe from the Parma Ham Consortium