Gnocchi bake with Parma ham, spinach and mozzarella

Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Use the olive oil to grease a large baking dish. Bring a large saucepan of salted water to the boil, then add the gnocchi and cook until it rises to the surface – about 2-3 minutes (or cook according to pack instructions). Drain well, then tip into the baking dish. Cook the spinach in a tiny amount of water for 3-4 minutes until the leaves wilt. Drain well, squeezing out the excess moisture. Place little mounds of the spinach in amongst the gnocchi, along with the mozzarella cheese and torn-up slices of Parma Ham. Beat the eggs, ricotta and milk together, seasoning with a pinch of nutmeg and black pepper. Add half the Parmesan cheese and then pour into the baking dish. Scatter the rest of the Parmesan cheese on top. Bake for 20-25 minutes, until set and light golden brown