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The Ten Most Recent Comments By nopojo

From Recipes

Dinner Tonight: Ricotta and Spinach Gnocchi

Looks wonderful but could you tell me where in the recipe you add the butter? I assume it is incorporated into the gnocchi.....

nopojo at 6:08PM on 12/17/07

Responses to Comments by nopojo

From Recipes

Dinner Tonight: Ricotta and Spinach Gnocchi

Love the blog, always enjoy reading it. I really like these gnocchi. I just made a gnocchi with choux pastry for the first time and it was incredible. Come take a look if you have a chance and let me know what you think. http://cookingquest.wordpress.com

Thanks so much!

Joe

joejhorn at 11:01AM on 07/17/08

From Recipes

Dinner Tonight: Ricotta and Spinach Gnocchi

That was an incredibly painful process. Following this recipe can only lead to failure. 2.25 pounds of spinach is a good double what you need for this recipe.

Once mixed, these things get super sticky, flour or no. What happens when you put them into a pot of boiling water? You get soup. Spinach, ricotta soup. I ended up baking them, miz_dj definitely has the right idea there.

I am disappointed by the editorial errors: where does the butter come in? Why is the procedure labeled the ingredients, as well?

iyamapotato at 11:25PM on 12/18/07

From Recipes

Dinner Tonight: Ricotta and Spinach Gnocchi

this recipe actually is far more appealing to me than the potato gnocchi i was thinking of trying to make, so many thanks for posting.

cybercita at 10:54PM on 12/17/07

From Recipes

Dinner Tonight: Ricotta and Spinach Gnocchi

I finished these in the butter in the oven with parmesan and served it with tomato sauce. SO good.

It's also easier when you roll the dough into a "snake" and pinch off the ends to toss in.

miz_dj at 9:23PM on 12/17/07