With a simple "cheater's version" of ricotta gnocchi, this pasta dinner comes together easily on any weeknight.

Ingredients

　　1 teaspoon finely grated lemon zest

　　1/4 cup (60ml) lemon juice

　　2 tablespoons extra virgin olive oil

　　Sea salt and cracked black pepper

　　300g (10.5 oz) baby spinach leaves

　　Cheat's Ricotta Gnocchi Dough

　　Place the lemon zest, lemon juice, oil, salt and pepper in a medium bowl. Mix to combine and set aside. Place the spinach in a large heatproof bowl, cover with boiling water and set aside for 1 minute. Drain, place in a clean tea towel, squeeze to remove the excess liquid and finely chop. Add the spinach to the gnocchi dough and mix to combine. Lightly dust a clean surface with flour. Divide the dough in half and roll each piece into a 3cm-wide (1-inch-wide) log. Slice into 2cm-thick (3/4-inch-thick) pieces and set aside on a lightly floured tray. Cook the gnocchi, in 2 batches, in a large saucepan of salted boiling water for 2 to 3 minutes or until risen to the surface. Remove with a slotted spoon and place on a serving plate. Top with the lemon oil, rocket and Parmesan to serve.

　　From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.