Essentials of Classic Italian Cooking
Spinach and Ricotta Gnocchi
Page 262
Cuisine: Italian | Course Type: Main Courses
View photos (2)Tags: spinach gnocchi ricotta frozen spinach
Recipe Reviews
Zosia from Toronto, ON
Light and pillowy, yet quite filling, this is one of my favourite uses of spinach.
They are very easy to prepare and this recipe is foolproof, avoiding all of the usual pitfalls of creating doughy, leaden gnocchi. Ricotta is mixed with sautéed onions, chopped spinach (note to self: frozen chopped spinach needs to be further chopped for this recipe), parmesan cheese, flour and egg yolks. I omit the ham so vegetarian daughter can enjoy. They cook quickly, so make sure you have your sauce ready!
It’s the ultimate comfort food served in soup on a cold winter’s day but it’s great at this time of year with fresh tasting tomato, onion, butter sauce.
I usually double the recipe when cooking it as a meal for 5.
sturlington from Hillsborough, NC
I have never had a lot of luck making gnocchi, so I was pleasantly surprised at how easy these were to make and how well they turned out. I served them gratineed, but I think they would also be delicious in a rich broth. My husband says: make again!
(edited 9th October 2012) (0) comment (0) useful
These are not at all hard to make and delicious. I'm made some leaden spinach gnocchi before, so these were a real treat. We had four main portions (big enough, but not generous) from this recipe. Would probably make a nice side dish also.
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