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Cheat's Ricotta, Spinach And Mint Gnocchi

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2 ½ cups (500g) fresh ricotta

½ cup (40g) finely grated parmesan

2 eggs, lightly beaten

1 cup (150g) plain (all-purpose) flour, sifted

2 teaspoons finely grated lemon rind

1 tablespoon chopped spearmint leaves

250 g frozen chopped spinach, thawed and drained

1 cup (160g) semolina+

1 cup (250ml) pouring (single) cream

½ cup (40g) finely grated parmesan, extra

½ cup round mint leaves

sea salt and cracked black pepper

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