Tomato, spinach & ricotta gnocchi

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olive magazine

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Recipe by olive magazine

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1. Heat the grill. Cook the gnocchi according to packet instructions and drain. Meanwhile, heat the tomato sauce and add the spinach and stir until wilted. Put the gnocchi into an ovenproof dish, pour the sauce over and dot with blobs of ricotta. Scatter the Parmesan over and grill until bubbling and golden.

585 kcalories, protein 25.9g, carbohydrate 77.1g, fat 21.5 g, saturated fat 11.7g, fibre 5.4g, salt 3.8 g

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• Sonulya

  31 October 2007

  Sonulya rated and commented on this recipe

  

  Good, quick and simple.

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• nikweston22

  10 January 2008

  nikweston22 rated and commented on this recipe

  

  Absolutely delicous and couldn't be easier to make. I used a shop bought tomato and mascarpone sauce and it worked really well.

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• littlelouise

  05 February 2008

  littlelouise commented on this recipe

  so quick, perfect for something to fill you up fast.

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• Bea

  08 February 2008

  Bea rated and commented on this recipe

  

  Quick and simple......and yes, delicious.

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• Bev

  27 March 2008

  Bev rated and commented on this recipe

  

  Quick and easy, except that I made my lots of my own tomato sauce (for freezing) and used Rocket.

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• chocolatemonkeybear

  15 October 2008

  chocolatemonkeybear rated and commented on this recipe

  

  Great, quick and easy! I also made this into a baked version using extra vegetables (courgettes and aubergines).

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• Raffie

  19 December 2008

  Raffie rated this recipe

  

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Ingredients

• 1 pack gnocchi , about 350g
• 350g tomato sauce , a good bought one
• 100g young leaf spinach , roughly chopped
• 250g ricotta
• handful of grated parmesan

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Serves 2

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Ingredients

• 1 pack gnocchi , about 350g
• 350g tomato sauce , a good bought one
• 100g young leaf spinach , roughly chopped
• 250g ricotta
• handful of grated parmesan

585 kcalories, protein 25.9g, carbohydrate 77.1g, fat 21.5 g, saturated fat 11.7g, fibre 5.4g, salt 3.8 g

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