Spinach & ricotta gnocchi

Spinach & ricotta gnocchi

These luxurious gnocchi are both light and spoilingly rich at the same time

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

Method

  1. Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.
  2. Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.
  3. When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.

Per serving

287 kcalories, protein 20g, carbohydrate 19g, fat 15 g, saturated fat 8g, fibre 2g, sugar 2g, salt 0.86 g

Recipe from Good Food magazine, May 2010.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo cookie

    14 April 2010

    cookie commented on this recipe

    For your American readers, it would be helpful to translate ingredient amounts into ounces (for liquids) and cups (for dry ingredients). I lived in Europe for several years, so it is not a problem for me, but most American readers would need help. And few of us have a gram scale.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo menziesj

    14 April 2010

    menziesj commented on this recipe

    I appreciate Cookie's concerns (above), as I always struggle with American recipes with their 'cups' and 'sticks of butter' etc. (to be honest, I still work, mentally, in ounces and pints) However, surely this problem is just something you expect if you want to access websites from other countries? If you start giving dual measures for each recipe, it just gets too cluttered and confusing for easy use, by anyone. Maybe a conversion chart somewhere on the website, rather than attached to each recipe ? (Haven't actually made this recipe yet, by the way - just noting which ingredients I need to buy for it!)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Pauline Heaven

    15 April 2010

    Pauline Heaven commented on this recipe

    I haven't made this recipe yet but I do intend to as it sounds yummy. I am commenting on the conversion questions. I grew up in the UK but now live in the US. While I am very used to the cups measuring used here now I still use a lot of my old recipes (I was a home economics teacher in my former life!) so always have a conversion chart for liquids, solids and temperatures to hand as well as a gram scale. So I agree with menziesj, it would make the recipes too confusing or cluttered to add other measuring equivalents. I love receiving my BBC Good Food emails and make many of your recipes. Thanks!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo celrose

    15 April 2010

    celrose commented on this recipe

    good recipe, i am english but live in malta and we do use lots of spinach and ricotta for lots of recipes but i have never made gnocci with it so i just had to have a go very comendable it makes a good starter for a summer meal. thank you

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Shelfish

    15 April 2010

    Shelfish commented on this recipe

    This recipe is awesome! It's super easy to make and tastes fab. The only changes that I made were putting in some extra garlic and as I forgot the fresh parsley, I added some dried instead. I'll definitely make this again!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Shelfish

    15 April 2010

    Shelfish rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jola

    19 April 2010

    Jola rated and commented on this recipe

    5 stars

    This recipe was really easy to prepare. It was very tasty and the texture of the gnocchi was soft and light. Next time I will double the quantity as we really did enjoy them.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo laureana

    19 April 2010

    laureana rated and commented on this recipe

    4 stars

    this was A-mazing, such a lovely dish, especially on the very hot day we had yesterday, i served with some good quality crusty bread. it tasted really great, eventhough i accidently left out the garlic, it really didnt need it-and soooooo easy too. will make it again for sure!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo RosasYummyYums

    19 April 2010

    RosasYummyYums rated and commented on this recipe

    5 stars

    I made that dish last Saturday and we loved it. It was really tasty and spring-like. I served it with homemade tomato sauce, olive oil and grated Parmesan. I left out the parsley. I am going to make that dish again!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo thynk2much

    22 April 2010

    thynk2much rated and commented on this recipe

    5 stars

    So much easier than we expected and it tasted gorgeous! Will definitely make again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Wildbluesun

    24 April 2010

    Wildbluesun rated and commented on this recipe

    5 stars

    Yummy and easy to make. :)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Trix

    28 April 2010

    Trix rated and commented on this recipe

    5 stars

    Easy and very tasty. I made it with gluten free flour, extra garlic, served it on a napoli sauce and a drizzle of chilli-infused olive oil. Yummo! I will definitely be making this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Miss B.

    12 May 2010

    Miss B. rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo elaine

    12 May 2010

    elaine rated and commented on this recipe

    5 stars

    Amazing!!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ang

    12 May 2010

    ang commented on this recipe

    As this is an British web site, British measurements are appropriate - just as I would expect American measurements if I accessed an American web site. A conversion table provided on the site could be the solution.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ktb

    14 May 2010

    ktb rated and commented on this recipe

    2 stars

    not convinced about these...mine were a bit doughy not sure I cooked them for long enough...will def try again as everyone else seems to love them.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Rebecca

    23 May 2010

    Rebecca commented on this recipe

    I haven't made this yet but do you think they would freeze well?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo katyrouth

    23 May 2010

    katyrouth rated and commented on this recipe

    5 stars

    Really easy - didn't expect it to work (thought they'd fall apart in boiling water) but they cooked perfectly! Served just with good olive oil and some more parmesan. Rebecca: I froze about half of the cooked gnocchi, but haven't eaten them yet... I'll let you know how it works out!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Trish

    26 May 2010

    Trish commented on this recipe

    Great recipe. I used frozen spinach which I thawed, squeezed and chopped.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mark

    26 May 2010

    Mark commented on this recipe

    Make sure to use plenty spinach

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

Ingredients

Print this recipe
Add to your binder

Per serving

287 kcalories, protein 20g, carbohydrate 19g, fat 15 g, saturated fat 8g, fibre 2g, sugar 2g, salt 0.86 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close