Spinach & ricotta gnocchi

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• Dhazza

  05 June 2012

  Dhazza rated and commented on this recipe

  

  Also used frozen spinach with store cupboard nutmeg and it worked a treat. Would suggest preparing in advance, so the gnocchi can cool in the fridge for a decent amount of time (2+ hours).

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• LMP

  13 July 2012

  LMP rated and commented on this recipe

  

  I have to say that I was very scared when I was putting these into the water, but it turned out great! left them in for at least 4 minutes because I had made them bigger sized than walnut size. I had also coated them in flour when rolling and shaping them. Left them in the fridge for 2 hours. I really advise being very generous with nutmeg since the recipe isn't that clear on how much to use. Served it with rocket, cherry tomatoes which i halved and briefly fried, and then topped generously with good quality olive oil and salt and pepper, the topping it with salt and pepper is REALLY important for the final taste, so don't be stingy!

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• yvettelc30

  06 October 2012

  yvettelc30 rated and commented on this recipe

  

  Very tasty and pretty simple to make. Forming the mixture into balls was a little tricky though. Has definately made it to the book.

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• Cookbythebook

  21 October 2012

  Cookbythebook commented on this recipe

  These were easy to make in advance of tea time but it took a while to shape them all ready to chill. A nice recipe but not one of my favourites.

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• Natasha

  02 November 2012

  Natasha rated and commented on this recipe

  

  Very tasty... I have made it a few times for different people and everyone's loved it!

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• gstubbs

  12 January 2013

  gstubbs commented on this recipe

  Made this with my girlfriend we had some pan-fried asparagus with our for a bit of crunch. reading review below others has a sauce with there definably think this needs some kinds of sauce as it is very bland otherwise. it was easy to make however we found it rather to stodgy and ended up also pan-frying the gnocchi in olive oil to give it some sort of palatable texture.

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• Lina

  27 January 2013

  Lina rated this recipe

  

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• Natalia B

  02 February 2013

  Natalia B rated and commented on this recipe

  

  Really easy and tasty recipe, served these as a side dish today, though they'd also be great as a light starter. I didn't put in any fresh parsley, as I don't like it, but added a bit of dried parsley instead, and plenty of black pepper, as I know that spinach & ricotta dishes need quite a lot of seasoning... They turned out very nice, and I'll definitely be making these again.

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• liljaarn

  15 March 2013

  liljaarn rated this recipe

  

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• melitajm

  24 March 2013

  melitajm rated and commented on this recipe

  

  Very easy to make and very tasty - all the family enjoyed it (including the 10, 7 and 4 year olds!)

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• Claylow

  03 April 2013

  Claylow rated and commented on this recipe

  

  First time I made gnocchi, I have had shop bought before and didn't care for it but this is easy to make and very nice. You definately need the rocket to serve as the flavours go lovely together. This will be a regular on our family menu.

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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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