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5

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Total Reviews: 20

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  • on April 04, 2013

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    Oh man
    this was sooooooooo good
    I used 2 9oz packages of fresh spinach and didn't
    pull the stems off since the leaves were small

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  • on March 20, 2013

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    YUM! This recipe tasted like the inside of delicious ravioli - without gluten. I tried to follow the recipe closely, but I accidentally added two whole eggs, instead of just the whites. The two eggs tasted great, and held the balls together nicely. I also added a clove of minced garlic to the mixture. One important part is letting the cheese get brown and bubbly (like a pizza on top. I achieved this by turning on the broiler for 2 minutes or so, at the end. I'll definitely make again.

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  • on June 06, 2012

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    Delicious! Made these as a side dish with chicken cutlets and an Arugula Salad!! Yumm-O
    All of my Italian friends loved them!

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  • on February 15, 2012

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    I've made this recipe twice. It's a great treat. Love it.

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  • on January 07, 2012

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    These were so delicious and making them was really fun. They came out so light and airy! I am the only cooked spinach lover in the family, but everyone gobbled them up and there were no leftovers!

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  • on November 12, 2011

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    Always gets rave reviews when I use spinach from the Farmer's Market, sheepsmilk ricotta (Bellewether Farms and organic butter and sage from the garden. People love that it's so tasty and so LIGHT and pretty unusual.

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  • on August 28, 2011

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    I have made these numerous times since I discovered them, and everyone finds them amazing!!! I try to cook low carb and gluten free as I am very gluten intolerant and was so happy to find gnocchi without the dreaded flour.
    I love to watch Extra Virgin. I wish they would feature more gluten free recipes and show the world how interesting all the alternative flours are to cook with (like chestnut, garbanzo bean, etc.

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  • on August 20, 2011

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    I use 2 boxes, which I think are 10oz each, of frozen spinach, thawed and squeezed dry and 1 whole egg instead of wasting part of two. Easy to put together and tasty enough for my husband, meat eater, and I, vegetarian, to share for dinner with pasta.

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  • on August 18, 2011

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    How much spinach is "3 bunches"? I used frozen, but I don't think I used enough. It melted into one big flat sheet tray full. Can anyone advise me?

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  • on August 06, 2011

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    You do not suggest how much frozen spinach equivalent to 3 bunches of fresh

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