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!