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Spinach and Ricotta Gnocchi With Quick Tomato Sauce Recipe

Spinach and Ricotta Gnocchi With Quick Tomato Sauce

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Average Rating:

Total Reviews: 34

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  • on April 29, 2013

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    Made this tonight, cut the recipe in half for just two of us..we LOVED it. I was surprised at how easy it was to make. I used an ice cream scoop instead of the pastry bag method. I did not have semolina flour so I just let them rest on regular flour. I did notice that letting the ricotta strain for 24 hrs yielded very little moisture so when I was getting ready to make the dish right before I took the ricotta out of the cheese close I squeezed it and quite a bit of moisture oozed out, I'm glad I did this I'm sure it helped keep everything at the right consistency . Thanks for a great dish Anne.

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  • on April 23, 2013

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    My husband's grandmother made something very similar, which I loved, so I can't wait to make them for our "cousin's " dinner this weekend.

    However, can anyone tell me how far in advance these can be made and held in the refrigerator until ready to cook?

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  • on August 26, 2012

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    Very authentic flavors, surprisingly quick to make! The gnocchi were cheesy and lucious and the sauce was bright and sweet. I give 5 stars because I didn't get frustrated even once! I don't have a cheese cloth or a food mill or a pastry bag- but paper towels, a zip lock bag, and some elbow grease worked out fine for me! I look forward to making this for my mom, thanks Anne!

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  • on August 12, 2012

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    I loved how this food tasted - it is wonderful! This tomato sauce is fantastic and easy to make, just takes some time to skin, seed and core the tomatoes. The gnocchi are delicious, too, and super light! A couple observations - I hung the ricotta in cheese cloth over night as directed but didn't have any liquid to show for my effort, but I used it nonetheless. My gnocchi fell apart a little when I cooked them in the simmering water but I found that if I removed them sooner, that is before they began to float, they stayed together a little better and still seemed cooked through. I think next time I will use a little more flour and maybe that will help. Also, as some other reviewers stated, this recipe makes ALOT of gnocchi - my efforts yielded about 40. So I'd recommend making two or three times the sauce or cut the gnocchi recipe in half. But as I said, the flavor combinations are out of this world good!

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  • on June 08, 2012

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    These were really tasty, and while somewhat time consuming, pretty easy to make. I had to add a little more flour than called for, and I did cheat a little by using canned tomatoes for the sauce. The gnocchi are pretty rich, and the recipe makes a lot, so I think I'll cut it in half next time. I have yet to make a recipe of Chef Anne's that didn't turn out amazing.

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  • on May 22, 2012

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    I made this yesterday and it was great. I like chefs Anne's recipes!

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  • on March 25, 2012

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    I followed this recipe exactly, and the gnocchi tasted like flour paste. There was no flavor in them at all! I even added more salt and pepper than the recipe called for but I could barely finish my serving. Will never try this again.

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  • on March 24, 2012

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    I was a little nervous about making these after reading some of the reviews. BUT IT WAS SO EASY!! and so TASTY!!

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  • on February 28, 2012

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    Loved the gnocchi! Great recipe, and fun to have something different.

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  • on December 11, 2011

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    Low carb, and healthy. I can eat this! A great alternative to potatoGnocchi

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