Spinach & ricotta gnocchi

Spinach & ricotta gnocchi

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(51 ratings)

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Cooking time

Prep: 40 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
287
protein
20g
carbs
19g
fat
15g
saturates
8g
fibre
2g
sugar
2g
salt
0.86g

Ingredients

  • 200g young spinach, washed
  • small handful parsley leaves, finely chopped
  • 1 garlic clove, crushed
  • 140g ricotta
  • 85g plain flour
  • 2 eggs
  • 100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve
  • freshly grated nutmeg
  • olive oil and rocket, to serve

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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.

Recipe from Good Food magazine, May 2010

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Comments

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Chey56's picture

Tried for the first time due to having some ricotta to use and decided on this dish after seeing the reviews. Never done gnocchi before. I found the directions and quantities perfect and the outcome was completely successful, and delicious. I found using wet hands for forming the balls was a really good tip. Its uses good ingredients, quick to make and tasty, what's not to like!

lindseyballingall's picture

Really delicious. Made with GF flour and served with a homemade tomato sauce. Also used frozen spinach which worked really well. Tasted like potato gnocchi but a lot easier to make! Will definitely do again.

CookingQueen87's picture

Wonderful recipe, made this a couple of times when we've been bored with making plain gnocchi. The only thing I would add - like lots of people have here - is to use lots more flour. I actually had to use about double the amount, and a little extra when I was shaping it all. For anyone making this the first time, it needs to be like soft dough, not sticky at all - which it is if you follow the recipe to the letter. Other than that, this is a delicious recipe, and really, really moreish!

nesswah's picture
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Love this recipe. Having made it a couple of times I think I've perfected a relatively mess free method! Once you've mixed everything together use a teaspoon to scoop up dollops of the mixture. Place the dollop of mixture in a bowl filled with plain flour. Use your hands to cover the dollop with mixture, move it around in the flour so its totally covered then pick it up and shape into a round.
Place in a dish ready to refrigerate. Repeat until you've used up all the mixture. I find that when they've been in the fridge a while they need a slight recoating with flour so I sprinkle flour over the top before cooking them. To get them out the dish again, I use a spoon.

I serve them in a tomato sauce with onions.

claylow's picture
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First time I made gnocchi, I have had shop bought before and didn't care for it but this is easy to make and very nice. You definately need the rocket to serve as the flavours go lovely together. This will be a regular on our family menu.

melitajm's picture
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Very easy to make and very tasty - all the family enjoyed it (including the 10, 7 and 4 year olds!)

natalia5294's picture
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Really easy and tasty recipe, served these as a side dish today, though they'd also be great as a light starter.
I didn't put in any fresh parsley, as I don't like it, but added a bit of dried parsley instead, and plenty of black pepper, as I know that spinach & ricotta dishes need quite a lot of seasoning...
They turned out very nice, and I'll definitely be making these again.

gstubbs's picture

Made this with my girlfriend we had some pan-fried asparagus with our for a bit of crunch. reading review below others has a sauce with there definably think this needs some kinds of sauce as it is very bland otherwise. it was easy to make however we found it rather to stodgy and ended up also pan-frying the gnocchi in olive oil to give it some sort of palatable texture.

mademoisellechocolat's picture
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Very tasty... I have made it a few times for different people and everyone's loved it!

hhorsman's picture

These were easy to make in advance of tea time but it took a while to shape them all ready to chill. A nice recipe but not one of my favourites.

yvettelc30's picture
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Very tasty and pretty simple to make. Forming the mixture into balls was a little tricky though. Has definately made it to the book.

lolaypop's picture
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I have to say that I was very scared when I was putting these into the water, but it turned out great! left them in for at least 4 minutes because I had made them bigger sized than walnut size. I had also coated them in flour when rolling and shaping them. Left them in the fridge for 2 hours.
I really advise being very generous with nutmeg since the recipe isn't that clear on how much to use. Served it with rocket, cherry tomatoes which i halved and briefly fried, and then topped generously with good quality olive oil and salt and pepper, the topping it with salt and pepper is REALLY important for the final taste, so don't be stingy!

dharan's picture
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Also used frozen spinach with store cupboard nutmeg and it worked a treat. Would suggest preparing in advance, so the gnocchi can cool in the fridge for a decent amount of time (2+ hours).

leighbee's picture
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Made these last night, pretty tasty, but I had to add a bit more flour. Going to try the leftovers as dumplings in vegetable soup tonight

nicklaurence's picture
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Great recipe.

I use coriander instead of parsley and I fry the gnocchi in plenty of butter after they've had a good boil.

Then serve in a bowl with lightly oven roasted cherry tomatoes and a sprinkling of rocket and Parmesan.

I'm making it tonight.

Yum!

corasingapore's picture

These were disgusting. I'm sorry but no other way to describe! I will make them again as everyone else does seem to love them and I love all the components so was excited to try...I am a pretty good cook but I'm sure I must have done something wrong. What I ended up with cannot be what everyone else is raving about. They were really wet and didn't bind well, when boiled they lost their shape and although fluffy we didn't enjoy them at all. I think calling these Gnocci is misleading, they're nothing like normal Gnocci.

vbradbury22's picture
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Easy to make and delicious! I couldn't get parsley but it still tasted pretty good!

chanellecachia's picture
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they are simply amazing...me and mum just made them...
before cooking them i sealed them with flour cause they started to disintegrate in the water...
salt, pepper and olive oil....wooww

bubbbbles2102's picture
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I tried this out yesterday. It was quite bland, so perhaps what will help is if you make a sauce to go with, perhaps a spicy tomato based sauce. Either drop the gnocchi in or pour the sauce over. It worked really well with a tomato, onion, garlic and chilli sauce :)

iliaxm's picture

Spinach vitamins are water-soluble. Why wash and squeeze them away?
Why not wilt the spinach in a heavy-bottomed pan until it is quite soft and all its water has evaporated?
At least that's what I do.

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