Soft Cheese and Nettle Dumplings

Wash and sort the spinach, removing any hard stalks. Wash the nettles and briefly blanch in boiling, salted water with the spinach. Refresh in cold water and squeeze out. Chop finely then mix to a smooth 'dough' with the ricotta, lemon zest, 60 g Parmesan, eggs, egg yolk and flour. Season with salt, pepper and nutmeg. Take small spoonfuls of the mixture, place on a floured board, then put into boiling, salted water all together. Cook one gnocchi on its own first and if it falls apart knead a little more flour or egg into the mixture. Simmer the gnocchi gently for 4-5 minutes.

Wash the tomatoes, remove the stem ends, then quarter, deseed and dice finely. Peel and finely chop the garlic. Heat the oil (not too hot) and sweat the garlic until soft. Add the tomatoes and cook until beginning to soften, then season to taste with salt and lemon juice.