Spinach and Ricotta Gnocchi With Quick Tomato Sauce

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The gnocchi were soft and cheezy- but the best part is the sauce. What a sauce! 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- paper towels and a 1 gal. zip lock bag worked out fine for me. Listen up when she says let the ricotta cheese get nice and dry, though.

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

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

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