Comments on: Gnocchetti di spinaci e ricotta

By: Amber

Amber — Wed, 29 Jul 2009 20:11:43 +0000

These are called Malfatti in Tuscany and I love them! Thanks for the recipe. I had them a couple of days ago made with cow’s milk ricotta and a tomtato sauce made from fresh tomatoes. They were divine….

By: Judith

Judith — Thu, 23 Jul 2009 06:33:21 +0000

You know, Sandy, I think any green would so although the taste will alter. That could be a good thing. It just needs to be made tender and dry.
KC, please report back? I, too, recently finished a sewing project, and have 2 more in abeyance because the mess had to be put away.

By: Sandy

Sandy — Thu, 23 Jul 2009 03:28:49 +0000

i have a TON of chard from the garden.. if i didn’t put the rib in do you think it would be just as good?

By: KC

KC — Wed, 22 Jul 2009 10:55:03 +0000

Your voices were right, it’s much too hot to turn the oven on. This is the perfect dish for a summer day. I think I will use water buffalo ricotta.
KC´s last blog ..Stylin, and some sewing links

By: Ruth

Ruth — Sat, 16 Aug 2008 10:52:59 +0000

I’ve always had a problem making spinach, ricotta gnocchi so Ireally appreciate all the detail. Now I can make some that actually stick together!

Thanks for sharing with Presto Pasta Night.