I hadn’t realised how comparatively low in calories ricotta was. You do really need to flavour it up though. My husband isn’t the biggest fan of the texture – which to be fair is a bit grainy. I, however, love it – my new fav thing
It’s surprising how a whole bag of spinach can pretty much wilt down in to nothing! When I was a kid – I hated the stuff and my parents used to make me sit at the table until my plate was clean. I can remember my longest time was 45 minutes, squashing it, mushing it but not putting it in to my mouth!! It was from frozen so had that slightly slimy texture – now I only get the fresh stuff – too many painful memories otherwise!!!!
Spinach and ricotta are best friends though, without a doubt add a bit of potato gnocchi and I am all over it!!!
This recipe requires minimal cooking and can be whipped up in around 5 minutes- quicker than waiting for a takeaway!!
Top tip
1 remember to rinse the spinach or each mouthful will contain grit
2 use a cheese grater to grate half the feta. Crumble the other half in!
1 bag potato gnocchi
1 bag spinach
1 tub ricotta
3 cloves of crushed garlic
1 vegetable stock pot
1/3 block of feta cheese
3 tablespoons of fresh grated Parmesan
1/2 teaspoon of nutmeg
1 teaspoon of freshly chopped basil (frozen)
This is the quickest!
Grab a big pot – boil some water, add your gnocchi, probably takes 2 minutes to cook, you know when it’s done as it floats to the surface.
Drain the water and then add all other ingredients.
Keep on the hob for a minute giving it a stir
Serve piping hot
