Name: Ricotta gnocchi with creamy mushroom sauce
Ingredients: 500g ricotta; 150g parmesan cheese; 1.5-2 cups plain flour; 2 whole eggs; 2 egg yolks; Black pepper to taste; 2 tbsp oil (use oil from sundried tomatoes); 300g mushrooms (sliced); 3 cloves garlic (minced); 3 tbsp plain flour; 2.5 cups milk; 120g baby spinach; 100g sundried tomatoes (sliced); ¼ cup parmesan (plus extra to sprinkle on top) (grated); ¼ cup pine nuts (toasted); Salt and pepper to taste

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Ricotta gnocchi with creamy mushroom sauce

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