For the gnocchi
500g/1lb 2oz spinach
150g/5oz parmesan, grated
2 free-range eggs
3 tbsp plain flour, plus extra for coating
salt and freshly ground pepper
For the mushroom sauce
500g/1lb 2oz mushrooms
3 shallots, finely chopped
1 garlic clove, finely chopped
125ml white wine
50g/2oz parmesan, finely grated
1. Boil a large saucepan of salted water. Wash and pick through the spinach, discarding any withered leaves and removing any large, stringy stems. Drain the spinach well.
2. Blanch the spinach in batches for about 30 seconds, refreshing each batch in ice cold water. Drain and gently squeeze any remaining liquid from the spinach.
3. Finely chop the spinach and add it to a clean saucepan. Over a low heat, stir the spinach together with the ricotta and butter until all the ingredients warm through and have combined to a smooth paste. Season well.
4. Take the pan off the heat and add the parmesan, eggs and flour. Stir until well combined.
5. Empty onto a large plate to cool, before chilling in the fridge for at least 30 minutes.
6. For the sauce, wipe the mushrooms with a damp cloth, before finely chopping them.
7. Add 30g/1oz butter to a pan on a low heat. When it has melted, add the shallots and cook for 1-2 minutes. Add the garlic when the shallots have turned translucent. Cook until the garlic has taken on a little colour.
8. Add the mushrooms, season with salt and freshly ground black pepper and stir again. Raise the heat and pour in the white wine, stirring vigorously.
9. When the wine has reduced by two-thirds, reduce the heat, add the cream and a little nutmeg.
10. With the sauce gently simmering, put another large saucepan of water on to boil and preheat the grill to high.
11. Remove the gnocchi mixture from the fridge. Roll a heaped tablespoon of the mixture in flour and mould into a dumpling. Place each dumpling on a floured tray, leaving space between each one to prevent sticking - continue until all the mixture has been used. By now the sauce should have reduced a little more - transfer the sauce to a warm place and cover until ready to serve.
12. Carefully drop the gnocchi into the salted boiling water in batches of 6-10, depending on the size of pan. When they rise to the surface, lift from the water with a slotted spoon and set on a baking sheet.
13. Melt the final 30g/1oz butter in a pan and drizzle it over the gnocchi. Sprinkle the parmesan over. Place the tray under the preheated grill.
14. When the cheese turns a golden brown colour, remove from the grill.
15. To serve, spoon the mushroom sauce over the gnocchi.