Tomato, spinach & ricotta gnocchi

Tomato, spinach & ricotta gnocchi

Get an antioxidant boost with this rustic Italian pasta

Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Ready in 30 mins
Vegetarian

Vegetarian

Method

  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

Recipe from olive magazine, November 2005.

Latest comments and suggestions

  • 31 October 2007

    Sonulya rated and commented on this recipe

    5 stars

    Good, quick and simple.

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  • 10 January 2008

    nikweston22 rated and commented on this recipe

    4 stars

    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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  • 05 February 2008

    littlelouise commented on this recipe

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

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  • Binder photo Bea

    08 February 2008

    Bea rated and commented on this recipe

    4 stars

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

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  • Binder photo Bev

    27 March 2008

    Bev rated and commented on this recipe

    4 stars

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

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  • 15 October 2008

    chocolatemonkeybear rated and commented on this recipe

    3 stars

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

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  • 19 December 2008

    Raffie rated this recipe

    4 stars

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Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Ready in 30 mins
Vegetarian

Vegetarian

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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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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