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

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