Donna Hay's cheat's ricotta, spinach and mint gnocchi recipe

Ingredients

• 500 g ricotta
• 40 g finely grated parmesan
• 2 eggs, lightly beaten
• 150 g plain (all-purpose) flour, sifted
• 2 tsp finely grated lemon rind
• 1 tbsp chopped mint leaves
• 250 g frozen chopped spinach, thawed and drained
• 160 g semolina
• 250 ml single (pouring) cream
• 40 g finely grated parmesan, extra
• 1/2 cup mint leaves, extra
• 1 pinch sea salt and cracked black pepper