Ingredients (Serves 4):

• 350 g re-milled durum wheat semolina
• 4 medium eggs
• 10 g Montosco spinach powder
• 20 g water
• 10 g extra virgin olive oil
• 40 g butter
• 60 g cream
• 120 g sheep’s ricotta
• Lemon zest

Method:

Beat the eggs with the water and Montosco spinach powder. Gradually incorporate the semolina flour using a whisk until smooth; set aside.

Heat the cream, then add the ricotta and lemon zest, stirring to combine into a smooth sauce.

Bring a pot of salted water to a boil. Using a spaetzle maker, pour the dough into the hopper and move it back and forth over the boiling water to form small gnocchetti.

Once they float to the surface, drain them and toss with melted butter.

Plate the gnocchetti, spoon over the ricotta-lemon sauce, and finish with a dusting of spinach powder.