Homemade Spinach and Ricotta Gnocchi: An Easy Recipe & Donna Hay’s Fresh and Light Cookbook Review

Imagine crossing “make homemade pasta” off your culinary bucket list with a dish so simple yet so utterly delicious. This super simple Spinach and Ricotta Gnocchi recipe, inspired by Donna Hay, promises to do just that. We’ll also dive into a comprehensive review of Donna Hay’s acclaimed new book, “Fresh and Light,” exploring its culinary philosophy and how it can transform your kitchen adventures.

If you were to step into my home right now, one thing would be immediately apparent: my profound love for cookbooks. They adorn my coffee table, cozy up on my couch, find temporary homes on the bedroom floor, and, of course, proudly fill my nearly-overflowing bookshelf. My collection reveals a clear pattern – once I fall in love with a particular author’s style and recipes, I tend to acquire their entire body of work. This passion brings us to today’s exciting topic: a deep dive into Fresh and Light by Donna Hay. Having several of Donna’s previous publications, my anticipation for her latest release was immense.

Upon my very first glance through “Fresh and Light,” the Spinach and Ricotta Gnocchi recipe immediately captivated me. It stood out as the inaugural dish I simply had to try. While I’d attempted gnocchi once before, it was so long ago that the memory had faded into a culinary blur. What struck me about Donna Hay’s version was its incredible simplicity. With only six core ingredients for the gnocchi itself, plus a versatile sauce, this recipe makes homemade gnocchi incredibly accessible, even for first-time pasta makers. If you possess the basic skills to combine ingredients in a bowl and boil water, then mastering these delightful, pillowy dumplings is well within your reach.

The Irresistible Appeal of Homemade Gnocchi

The thought of making homemade pasta can often conjure images of complex machinery, endless kneading, and delicate rolling. While traditional pasta noodles do require a certain finesse, gnocchi offers a refreshingly straightforward alternative. At its heart, homemade pasta is a beautiful alchemy of flour and egg, combined with whatever flavors you wish to infuse into the dough. In this particular recipe, we elevate the humble potato-based gnocchi with the vibrant additions of fresh spinach, creamy ricotta cheese, savory Parmesan, and a bright hint of lemon zest. These ingredients not only impart incredible flavor but also boost the nutritional profile, making this a satisfying and wholesome meal.

Unlike rolling out thin sheets for lasagna or fettuccine, making gnocchi involves a much more forgiving process. You simply roll the dough into ropes and then cut them into neat, one-inch pieces. It’s truly as “easy peasy lemon squeezy” as it gets! In fact, you could have a fresh batch of homemade gnocchi simmering on your stovetop and ready for dinner before you even have a chance to run to the grocery store for a frozen bag. The cooking time for gnocchi is remarkably short, typically around 5 minutes in boiling water. You’ll know they’re perfectly done when they gracefully float to the top of the pot. Thanks to the generous inclusion of spinach in the dough, these gnocchi are not only delicious but also packed with essential vitamins and iron, making them a fantastic way to incorporate more greens into your diet.

Crafting Your Perfect Gnocchi: Tips for Success

While the recipe is simple, a few tips can ensure your homemade spinach and ricotta gnocchi are nothing short of perfect. Firstly, ensure your frozen spinach is thoroughly thawed and all excess liquid is squeezed out. This step is crucial; too much moisture will result in a sticky, difficult-to-handle dough that requires more flour, leading to dense gnocchi. Use a clean kitchen towel or paper towels to really wring out every last drop. When mixing the dough, be gentle. You want to combine the ingredients until just incorporated, avoiding overworking the dough, which can activate the gluten too much and make your gnocchi tough rather than light and airy.

For rolling the dough, a lightly floured surface is key. Divide the dough into manageable sections, and with gentle, even pressure, roll each section into a thin rope, approximately 8 inches long. The goal is consistency in thickness to ensure even cooking. Once you have your ropes, use a sharp knife or a pastry cutter to slice them into uniform 1-inch pieces. You can lightly indent them with a fork if you wish for a traditional gnocchi shape that helps hold sauce, but for a first-timer, simply cutting them is perfectly fine. As you cut them, place the gnocchi on a lightly floured tray or plate to prevent sticking before they hit the boiling water. Remember, they cook quickly, so have your sauce ready!

Donna Hay’s original recipe for these delightful gnocchi suggested serving them simply with fresh tomato slices and basil. This pairing sounds absolutely divine, especially when tomatoes are in peak season. However, when I prepared this last month, it wasn’t quite tomato season yet, so I opted for a wonderfully simple alternative: lightly fried garlic in good quality olive oil, tossed gently with the freshly cooked gnocchi. This minimalist approach allowed the natural flavors of the gnocchi to shine through beautifully. While the photos may not perfectly capture the subtle sheen of the olive oil, I intentionally wanted to showcase the natural form of these tender dumplings before they were enveloped in their accompanying sauce.

A Deep Dive into Donna Hay’s Fresh and Light Cookbook

True to its name, Donna Hay’s “Fresh and Light” cookbook certainly delivers on its promise. It’s a vibrant collection brimming with recipes that celebrate fresh produce, lean proteins, and wholesome grains like quinoa. What sets this book apart, and indeed all of Donna Hay’s work, is the truly gorgeous photography. As an avid photographer myself, I find immense inspiration in her artistry. Her meticulous styling and use of stark whiteness in her imagery effectively emphasize the “fresh and light” aesthetic, making every dish appear effortlessly elegant and appetizing. It’s a visual feast that encourages you to step into the kitchen and create something beautiful.

“Fresh and Light” isn’t for every palate, and that’s perfectly okay. If you’re an adventurous cook and eater, someone who enjoys exploring diverse cuisines, perhaps with a leaning towards Middle Eastern flavors or incorporating nutritious grains like quinoa into your diet, then this book will be a treasured addition to your collection. It caters to those who are keen to experiment, embrace new ingredients, and elevate their everyday cooking. However, if your culinary preferences lean towards traditional, straightforward comfort meals, you might find this book less aligned with your style. I definitely categorize “Fresh and Light” as being on the more gourmet side, designed for hardcore foodies eager to broaden their culinary horizons, rather than those who exclusively stick to classic dishes like meatloaf and macaroni and cheese.

That’s not to say the recipes are overly complicated or difficult to execute. Quite the contrary; Donna Hay is renowned for her accessible approach to sophisticated cooking. The beauty of this book lies in its ability to introduce a different flair to what the average person might typically eat, making gourmet cooking approachable. If you’re yearning to break free from a boring traditional cooking routine and infuse your meals with fresh, exciting flavors and healthier ingredients, “Fresh and Light” serves as an excellent stepping stone. It provides the inspiration and the guidance needed to explore new culinary territories with confidence, transforming your kitchen into a hub of innovation and delicious discovery.

Spinach And Ricotta Gnocchi

Yield:
4 servings

Prep Time:
30 minutes

Cook Time:
5 minutes

Total Time:
35 minutes

Effortlessly make homemade pasta a reality with this super simple Spinach and Ricotta Gnocchi recipe. Perfect for beginners and seasoned cooks alike!

Ingredients

• 3/4 cup frozen spinach, thawed and excess liquid squeezed out (roughly 8 ounces)
• 3/4 cup ricotta
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon lemon zest
• 3/4 cup all purpose flour
• 1 egg
• Olive oil (or your favorite sauce), for serving

Instructions

1. In a large bowl, thoroughly mix together the spinach, ricotta, Parmesan cheese, lemon zest, all-purpose flour, and egg until a soft, pliable dough forms. Be careful not to overmix.
2. Bring a large pot of lightly salted water to a rolling boil. While the water heats, prepare your gnocchi: on a lightly floured surface, divide the dough into several portions. Roll each portion into a thin rope, approximately 8 inches long and about 1/2 inch in diameter. Using a sharp knife, cut 1-inch pieces from each rope. Place the cut gnocchi on a tray or plate dusted with flour to prevent sticking.
3. Carefully add the gnocchi pieces to the boiling water in batches if necessary to avoid overcrowding the pot. Cook until they float to the top, which usually takes around 3-5 minutes. Once they float, allow them to cook for another 30 seconds to ensure they are cooked through. Drain thoroughly. Serve immediately with a few drizzles of high-quality olive oil, a sprinkle of fresh Parmesan, or your favorite accompanying sauce.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Craving more delightful pasta and grain-based recipes? Here are some more favorites from my kitchen:

Beet, Spinach, and Goat Cheese Farro Risotto

Simple Olive Oil Pasta

Caprese (Tomato, Basil, and Mozzarella) Pesto

Quick and Fresh Basil Tomato Sauce

Pizza Hut Style Soft Garlic Parmesan Breadsticks with Pepperoni Dipping Sauce

If you’re ready to add “Fresh and Light” to your cherished cookbook collection and embark on your own culinary adventures, you can purchase it here on Amazon. Happy cooking!