Step 1

Preheat oven to 220°C. Place the garlic on a piece of foil, drizzle with 1 tbs oil and wrap to enclose. Place on a baking tray and roast for 30 minutes or until very soft.

Step 2

Squeeze the garlic from cloves into a food processor (discard garlic skins), with the spinach, pecorino and 1/2 cup (125ml) oil. Season, then whiz until smooth. Set aside.

Step 3

Cook the gnocchi in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking liquid.

Step 4

Heat remaining 2 tbs oil and butter in a large frypan over medium-high heat. Add the gnocchi and cook, tossing, for 4-5 minutes until golden. Add the vinegar, reserved cooking liquid and spinach sauce, and toss through gnocchi.

Step 5

Divide gnocchi among bowls. Dot with ricotta, and sprinkle with the extra pecorino and spinach leaves.