Spinach and Ricotta Gnocchi

Light and pillowy, yet quite filling, this is one of my favourite uses of spinach.

They are very easy to prepare and this recipe is foolproof, avoiding all of the usual pitfalls of creating doughy, leaden gnocchi. Ricotta is mixed with sautéed onions, chopped spinach (note to self: frozen chopped spinach needs to be further chopped for this recipe), parmesan cheese, flour and egg yolks. I omit the ham so vegetarian daughter can enjoy. They cook quickly, so make sure you have your sauce ready!

It’s the ultimate comfort food served in soup on a cold winter’s day but it’s great at this time of year with fresh tasting tomato, onion, butter sauce.

I usually double the recipe when cooking it as a meal for 5.