Spinach - Ricotta Gnocchi with Garlic Sauce

READY IN: 2hrs
Recipe by Lorac

Bread and Ricotta dumplings flavored with spinach and Parmesan cheese drizzled with a fresh garlic, basil, tomato butter sauce. Serve with fresh picked and sliced tomatoes and cucumbers and ice cold Pinot Grigio for a great meatless summer meal. Prep time includes chilling the gnocchi mixture for 1 hour.

Top Review by Latchy

This is an excellent recipe, I used fresh spinach as I had it already. I did have to use a little extra flour but that is maybe because I did not squeeze the water out of the spinach enough. The mixture just felt as if it needed it. The sauce is just so tasty, 2 people asked me for a copy of this recipe, so it wasn't just my opinion. I certainly will be making this again

Ingredients Nutrition


  1. Gnocchi: Add milk and bread to a shallow dish, let bread soak 10 minutes, then squeeze excess milk from the bread.
  2. In a medium bowl, combine bread, spinach, ricotta, eggs, grated parmesan, nutmeg, salt and pepper, cover and refrigerate 1 hour.
  3. Fold the flour into the spinach mixture, flour your hands and roll heaping tsps into balls.
  4. Bring a large saucepan of salted water to a boil, add gnocchi in batches, cook 2 minutes or until gnocchi rises to the surface, transfer to a serving plate with a slotted spoon and keep warm.
  5. Sauce: Combine ingredients in a small saucepan, cook over medium heat 3 minutes or until the butter is lightly browned.
  6. To serve, drizzle sauce over gnocchi and top with shaved Parmesan.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a