Thursday, July 21, 2011

Spinach Gnocchi

These are mostly ricotta cheese, spinach, and eggs, with just a little bit of flour. It's a perfect meal for when it's too hot to eat much, but it still fills you up. The recipe is from my Bartlett Farm Nantucket cookbook, which I don't look at nearly as much as I should.

My photos skip a few steps in the middle, and then I almost forgot to take pictures before they were devoured, but here is an abbreviated version of the process:

Cook that spinach!

Eggs and cheese and stuff

Oh look, they're fully formed and baked and there is cheese on top. That was quick and painless. Time for eating!


  1. Dude, I am ON this. Do you have the recipe somewhere so I know how much eggs and cheese and stuff goes in it?

  2. Wow, someone reads this! Yes, I'll get you the recipe. It's from my Bartlett's Farm Nantucket cookbook, currently making the rounds at work.