Weeknight Dinners Have Never Looked Better!

Take your family on a Roman holiday with fresh and flavour-packed Italian mains. Weeknight dinners have never looked better!

SPINACH & RICOTTA GNOCCHI

PREP & COOK TIME 40 MINUTES (+ RESTING) SERVES 4

450g spinach, stalks removed

20g butter

1 medium (150g) brown onion, chopped finely

½ cup (75g) plain flour

¾ cup (180g) ricotta (see notes)

2 egg yolks

1¼ cups (100g) freshly grated parmesan ground nutmeg shaved parmesan and extra virgin olive oil, to serve

1 Blanch spinach in a large saucepan of boiling water for about 1 minute, then drain, rinse with cold water and drain well. Squeeze out any excess liquid from spinach; chop coarsely.

2 Heat butter in a frying pan and add onion; cook over low heat for 8−10 minutes or until soft but not coloured. Stir in spinach.

3 Transfer the mixture to a large bowl, add flour and ricotta, and mix well. Season with sea salt and freshly ground black pepper. Stir in egg yolks, parmesan and a pinch or two of ground nutmeg.

4 Using 2 dessertspoons, shape the mixture into 16 gnocchi (roughly shaped oval balls) and place them on a lightly floured tray. Chill the gnocchi for at least 1 hour.

5 Bring a large saucepan of salted water to the boil and add the gnocchi – depending on the size of your pan, you may need to cook them in several batches. Cook for about 3 minutes or until they rise to the surface of the water. Using a slotted spoon or small sieve, scoop them out and transfer to warmed serving plates.

6 Serve gnocchi with shaved parmesan and a drizzle of extra virgin olive oil.

ROMAN-STYLE ARTICHOKES

PREP + COOK TIME 1 HOUR SERVES 4

4−6 large artichokes