Spinach & ricotta gnocchi

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Results 41-60

• kellyb

  08 July 2011

  kellyb rated and commented on this recipe

  

  Really delicious! friends and family loved them :)

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• emmabell

  20 July 2011

  emmabell rated and commented on this recipe

  

  Absolutely delicious, had great fun making the gnocchi with my boyfriend. Time-consuming, but that's ideal if you enjoy cooking. And the description is spot on - incredibly rich and light at the same time. As a vegetarian, I tried to omit the parmesan. Can't find seem to find vegetarian parmesan ANYWHERE. However, this made the gnocchi rather tasteless. Would recommend using another strong flavoured cheese rather than leaving out the parmesan altogether. I found a vegetarian alternative (called something like 'Not Just a Pasta Cheese'), and the result was divine.

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• SalsJ

  30 August 2011

  SalsJ rated and commented on this recipe

  

  These are so tasty! They are very easy to make and making them ahead of having people over is brilliant as they then only take a couple of minutes to cook through. Plenty of good noises coming from the dinner table. Will make this again!

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• chubbychops

  04 October 2011

  chubbychops commented on this recipe

  These were soooo easy. I enjoyed them, but to make them appealing to hubby, added some chicken tenderloins that had been poached in creamy white wine sauce then drizzled sauce over gnocchi. Not vegetarian in the end, but delish. Great for entertaining as super easy and tasty. Will freeze some and update on how they go.

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• Lisa

  13 October 2011

  Lisa rated this recipe

  

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• MartaB

  16 October 2011

  MartaB rated and commented on this recipe

  

  Super easy and amazing taste.

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• MdC BC

  29 October 2011

  MdC BC rated this recipe

  

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• nomnomnom

  06 January 2012

  nomnomnom commented on this recipe

  there is a conversion guide on this website, under the how to cook section at the top

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• LuluFaye

  12 January 2012

  LuluFaye rated and commented on this recipe

  

  I love these tasty little morsels. However, they work even better with some chopped fresh cherry tomatoes lightly sauteed so they still retain their shape.

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• Blue

  23 January 2012

  Blue rated and commented on this recipe

  

  Not sure what I did wrong, but these just didn't work at all, they were stodgy and didn't taste of very much.

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• Jan22

  15 February 2012

  Jan22 rated and commented on this recipe

  

  Very simple to make. I must admit I was dubious to whether this would really work out (I expected them to start falling apart in the water) but I followed the amounts as per the recipe and they turned out great; I'll be making them again. I added a little extra garlic to the mix.

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• ilia

  03 March 2012

  ilia commented on this recipe

  Spinach vitamins are water-soluble. Why wash and squeeze them away? Why not wilt the spinach in a heavy-bottomed pan until it is quite soft and all its water has evaporated? At least that's what I do.

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• Vanessa

  02 April 2012

  Vanessa commented on this recipe

  I tried this out yesterday. It was quite bland, so perhaps what will help is if you make a sauce to go with, perhaps a spicy tomato based sauce. Either drop the gnocchi in or pour the sauce over. It worked really well with a tomato, onion, garlic and chilli sauce :)

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• Vanessa

  02 April 2012

  Vanessa rated this recipe

  

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• chanelle

  04 April 2012

  chanelle rated and commented on this recipe

  

  they are simply amazing...me and mum just made them... before cooking them i sealed them with flour cause they started to disintegrate in the water... salt, pepper and olive oil....wooww

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• VBradbury

  12 April 2012

  VBradbury rated and commented on this recipe

  

  Easy to make and delicious! I couldn't get parsley but it still tasted pretty good!

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• CoraSingapore

  15 April 2012

  CoraSingapore commented on this recipe

  These were disgusting. I'm sorry but no other way to describe! I will make them again as everyone else does seem to love them and I love all the components so was excited to try...I am a pretty good cook but I'm sure I must have done something wrong. What I ended up with cannot be what everyone else is raving about. They were really wet and didn't bind well, when boiled they lost their shape and although fluffy we didn't enjoy them at all. I think calling these Gnocci is misleading, they're nothing like normal Gnocci.

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• Nick

  08 May 2012

  Nick rated and commented on this recipe

  

  Great recipe. I use coriander instead of parsley and I fry the gnocchi in plenty of butter after they've had a good boil. Then serve in a bowl with lightly oven roasted cherry tomatoes and a sprinkling of rocket and Parmesan. I'm making it tonight. Yum!

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• Leighbee

  24 May 2012

  Leighbee rated and commented on this recipe

  

  Made these last night, pretty tasty, but I had to add a bit more flour. Going to try the leftovers as dumplings in vegetable soup tonight

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• lucymoocy

  26 May 2012

  lucymoocy rated this recipe

  

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Ingredients

• 200g young spinach , washed
• small handful parsley leaves, finely chopped
• 1 garlic clove , crushed
• 140g ricotta
• 85g plain flour
• 2 eggs
• 100g freshly grated vegetarian Parmesan-style cheese , plus extra to serve
• freshly grated nutmeg
• olive oil and rocket, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 40 mins

Cook 10 mins

Vegetarian

Ingredients

• 200g young spinach , washed
• small handful parsley leaves, finely chopped
• 1 garlic clove , crushed
• 140g ricotta
• 85g plain flour
• 2 eggs
• 100g freshly grated vegetarian Parmesan-style cheese , plus extra to serve
• freshly grated nutmeg
• olive oil and rocket, to serve

Per serving

287 kcalories, protein 20g, carbohydrate 19g, fat 15 g, saturated fat 8g, fibre 2g, sugar 2g, salt 0.86 g

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