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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
