Cows, Herbs and Ricotta


Whilst I am writing this post my body is literally defrosting. I spent the day on a field trip organized by one of my lecturers and even though we were on a bus for about 4 hours, I was cold all day long. I was wearing my gloves on the bus, that’s how cold I was.

We drove to two locations today. The first stop was the leading UK grower of fresh herbs, the second stop was at a dairy farm. Even though the day had nothing to do with nutrition at all is was interesting to see how the herbs are grown and packaged to  be distributed to some of the UKs most important food retailers. But the best part was the fresh herb-smell the glasshouses were filled with!


Even though by the time we arrived at the dairy farm my feet were frozen it was fun to get to see the cows and I even made a cute friend…note the heart shape on his forehead! Overall I took about 60 pictures: 10 of the herbs and 50 of the cows!

After a hot shower and a warm cup of tea it was time for dinner. I made Spinach-Ricotta Gnocchi with Garlic Tomato Sauce.

Spinach-Ricotta Gnocchi with Garlic Tomato Sauce

adapted from Food and Whine

serves 2

You will need:

  • 250g ricotta
  • 1.5 cups fresh spinach, chopped
  • 1/3 cup mozzarella, grated
  • 1 egg
  • 5 heaping tbsp. flour
  • nutmeg, salt
  • 1 can chopped tomatoes
  • 2 cloves of garlic, crushed
  • 2 tsp. olive oil
  1. Heat up water in a large saucepan.
  2. In a large bowl combine the ricotta, mozzarella, egg, nutmeg and salt. Stir well.
  3. Then add flour to the bowl until the mixture is sticky.
  4. On a floured surface roll out 1/3 of the mixture into a long rope (about 1cm thick) and cut the gnocchi with a floured knife. Repeat for the the rest of the mixture.
  5. Add the gnocchi to the hot (but not boiling) water. Once they rise to the top carefully remove them from the water and drain.
  6. For the sauce, heat up the olive oil in a small saucepan. Add the garlic and then stir in the tomatoes. Let it simmer for a few minutes and serve on top of the gnocchi.
  7. Serve with freshly grated parmesan.


Enjoy the recipe and see you all tomorrow!


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