Spinach and Ricotta Gnocchi

READY IN: 26mins
Recipe by Zanna_409104061

The key to making this is to not overwork the dough, and remember to squeeze the spinach as dry as possible (I only strained it the 1st time I made it; doesn't make a moldable dough that way). But a delicious, elegant result. Also be sure to use REAL freshly grated parmesan cheese--it's more expensive, but believe me, they don't taste as good without it!

Top Review by s_cohen

Tasted good! I used 10 ounces of frozen spinach (about 1/4 of the price of the fresh spinach) and low-fat ricotta. My only problem with the recipe was the amount of flour used--the gnocchi just fell apart in the water. I had to add about 1/3 cup more flour to get the mixture to stick together and cook in one piece. Tasted better the next day with a bit of tomato sauce. A good way to eat spinach!

Ingredients Nutrition


  1. Cook the spinach in a large pot for about 5 minutes or until wilted.
  2. Allow to cool a bit, then squeeze the spinach dry as much as possible. This is very important.
  3. Process in a blender or food processor, then transfer to a medium sized bowl.
  4. Add the ricotta, parmesan, eggs and nutmeg, and season with salt and pepper.
  5. Add enough flour to the mixture for a soft dough. Do NOT add too much flour.
  6. Use your hands to shape the mixture into 3-inch sausage-shapes.
  7. Dust lightly with flour.
  8. Bring a large pot of water to a boil and salt lightly.
  9. Gently slide the gnocchi into the water and cook for 1-2 minutes, or until gnocchi float to the surface.
  10. Remove gnocchi with a slotted spoon and transfer to a warm dish.
  11. Pour on the melted butter and sprinkle with the parmesan. Also good with warmed pasta sauce!

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