Spinach and Ricotta Gnocchi With Quick Tomato Sauce

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Complete bomb. Must need some special type of ricotta. DO NOT use ricotta in tub from grocery. Stayed wet, completely disintegrated in simmered-after-boiling water. So disappointed. Had ziti instead

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Thanks again Anne!!! Your recipes are my go to recipes and never disappoint!!!!!!!!!

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My first attempt at gnocchi and under Anne's clear and concise directions, I was successful! I absolutely loved the simple, yet extremely tasty tomato sauce. I'm sticking with Anne for the best recipes.

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The best gnocchi i have ever had. They are pillows of clouds. My husband asks for this recipe all the time. I love to cook gourmet meals. This tops it. Thank you Anne Burrell. I would love to cook with you, if just for once on your show. I admire true Italian cooking.

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This was good but I guess I'm just used to the denser, potato version my mom and grandma used to make. These were too spongy for me and were just "eh". Even cutting the recipe in half still made a ton.

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I thought I died and went to heaven.... Delicous.... Delicate.... My family loved this dish. Chef Anne your recipes are the BEST !!!!!

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I had something very similar to these in NYC and they were called Nudis, which is one of the descriptions Anne called them in her show. I've been dreaming about them for over a year, and finally found a way to make them. I actually made my own ricotta as suggested by someone below and served them with brown butter. I tried the tomoto sauce, but these little puffy clouds are so delicate; I think the tomato sauce cannibalizes their delicate flavor. If you are a purist, try them with brown butter! It will transport these little puffy clouds into the heavens!!

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Yummy!!! Gnocchi was tasty. Made Anne's tomato sauce and a roasted red pepper/tomato sauce made with anchovy,garlic, basil and cream...liked that sauce more. Anne's recipe is still great, I personally like the other more.
Will definitely make the Gnocchi again.

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I have two recipes, one I never make again, the other I keep. This one I keep. Light as a cloud. Anne you are right. Delicious.

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This recipe is awesome, especially for someone who doesn't like the heaviness of potato gnocchi. I made half the recipe, and it was enough for 4 servings (5 gnocchi each, but kept the full sauce recipe and found there was just enough sauce.

Since I'm not a cooked spinach fan, I replaced the spinach with kale. (I'm in the process of converting all people I know to kale lovers. I just chopped it, sauteed it with some water and salt and cooled it in the fridge. I didn't want to add any extra oil. Once cool, I chopped even smaller and added as the recipe calls for. I found that kale didn't lose it's weight when cooked, I started with 5 ounce and when cooked had just about 5 ounces left.