I always thought that gnocchi were, by definition, potato-based. That's all I've ever had, at least. My experience of them is that they're pretty firm and dense. I wanted to know how balls of ricotta cheese mixed with one egg, spinach, mint, a touch of flour, and a Swiss/Parmesan combo (she calls for gruyere, but almost all of her recipes do, and it's $9 a pop. I assume it's cheaper in France) could come out tasting or feeling like anything except a ball of flavored ricotta. I'll save you the time and answer the question: they can't.
|They look cute now, but don't let 'em fool you. They have no intention of keeping their shape.|
Conclusion: Hate it because it took 3.5 hours to make something that was advertised as gnocchi, and it is not gnocchi. It's not even sort of like gnocchi. This mix of mint and spinach and cheese would make an awesome filling for ravioli or manicotti, but it is not a stand-alone dish. Urge to kill...RISING.
On a happier note, I baked bagels today, and they were spectacular. I'm from Brooklyn, NY, and I have cursed the bagels in DC, Norfolk, Pennsylvania, and Texas. I should have tried to bake my own years ago. They are perfect.