Spinach and Ricotta Bake

This recipe was actually for spinach gnocchi, however, despite following the recipe to the letter when the time cake to cook the gnocchi it was evident that in no way was this going to work!  I tried a few anyway and I was right, these were never going to be gnocchi.  So I grabbed a baking dish and deposited it all in there, grated some cheddar and parmesan on top and bunged it all in the oven for 25 minutes.  Sorted!  It turned out to be a surprisingly good bake so no harm.  I will be trying another recipe for gnocchi in the future but not for a while I think!  For a picture see the previous post. 

Serves 6-8 (depends how much you like spinach!)

500g spinach
300g ricotta
30g butter
150g parmesan, grated
2 eggs
3 tbsp flour
50g grated cheddar
parmesan

– Rinse the spinach and put it in a large pan with the lid on for a few minutes until it has wilted.  You may have to do this in batches. 
– Turn out into a collander and press out all of the water. 
– Return to the pan and add the ricotta and butter.  Heat through until the butter has melted and all is combined. 
– Remove from the heat and add the rest of the ingredients.  Stir well. 
– Spoon into a baking dish and chill for 30 minutes.  (The chilling may or may not be necessary for a bake but I was trying to make gnocchi so see what happens!)
– Sprinkle the top with the cheeses and bake at gas mark 6 for 25 minutes until the cheese is golden.

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