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Reviewed Spinach and Ricotta Gnocchi

Wednesday, May 4, 2011 on Cooking Channel

"This was easy to make. The only "difficulty" was squeezing the water out of the spinach. That just takes time and a lot of dish towels. Otherwise this was a delicious way of serving spinach. We ate them hot the first night and they were very good, but they were surprisingly better cold the next day. While I put a few in a pita for lunch I could we"