Spinach & ricotta gnocchi

Spinach & ricotta gnocchi

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(52 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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elscanterers's picture
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Very simple to make. I must admit I was dubious to whether this would really work out (I expected them to start falling apart in the water) but I followed the amounts as per the recipe and they turned out great; I'll be making them again. I added a little extra garlic to the mix.

rachel_r's picture
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Not sure what I did wrong, but these just didn't work at all, they were stodgy and didn't taste of very much.

shazomatic's picture
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I love these tasty little morsels. However, they work even better with some chopped fresh cherry tomatoes lightly sauteed so they still retain their shape.

ginganinjapusher's picture

there is a conversion guide on this website, under the how to cook section at the top

marta289's picture
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Super easy and amazing taste.

chubbychops's picture

These were soooo easy. I enjoyed them, but to make them appealing to hubby, added some chicken tenderloins that had been poached in creamy white wine sauce then drizzled sauce over gnocchi. Not vegetarian in the end, but delish. Great for entertaining as super easy and tasty. Will freeze some and update on how they go.

sallyjenn's picture
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These are so tasty! They are very easy to make and making them ahead of having people over is brilliant as they then only take a couple of minutes to cook through. Plenty of good noises coming from the dinner table. Will make this again!

mcemmabell's picture
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Absolutely delicious, had great fun making the gnocchi with my boyfriend. Time-consuming, but that's ideal if you enjoy cooking. And the description is spot on - incredibly rich and light at the same time.

As a vegetarian, I tried to omit the parmesan. Can't find seem to find vegetarian parmesan ANYWHERE. However, this made the gnocchi rather tasteless. Would recommend using another strong flavoured cheese rather than leaving out the parmesan altogether. I found a vegetarian alternative (called something like 'Not Just a Pasta Cheese'), and the result was divine.

esmilky's picture
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Really delicious! friends and family loved them :)

deckchairlady's picture
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I've made this and it was both simple to make and delicious - maybe we're super greedy but 3 of us polished off the lot very quickly so not sure that I agree with the "serves 4" tag - I think this would make a good starter for 6.

andrewsargeant's picture
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Very easy, looks really posh and tastes absolutely delicious. A first class recipe.

aussiechick's picture

following on from the conversion chat, I have to remember that Aussie tablespoons are 20ml & not 15ml, as in the UK - sometimes an extra 5ml makes a difference! These gnocchi are gorgeous, by the way - made them with frozen spinach & recommend spending time to sqeeze out every bit of moisture, otherwise they'll be very sloppy.

kathalindbak's picture
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Super easy to make, lovely flavours, and filling too. Didn't have any parsley at hanf, and served with basil instead of rocket. Delicious, will definitely make this again!

lilimohiddin's picture
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very nice - worth doing

willard1's picture
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This recipe worked well for me measurements were straight forward so dont really get what all the fuss is about ,
Easy and quick to make , the family loved it will definatly make this again thanks

taracox's picture
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These definitely needed a sauce with them. I also think I should have shredded the spinach finer.

semhenderson's picture
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Really like this recipe. Easy to make and a lovely light supper dish. Just make sure that you get as much water out of the spinach as possible.

We used half the batch for supper a while a go and froze the other half. Just used the frozen batch and they were just as good the second time. Cooked them from frozen and they retained their shape, texture and taste really well.

pelupi's picture
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Very good. Worked well. Tasted fantastic

alanstrickland's picture

I was convinced these wouldn't work - but they did and tasted great. Would definitely recommend. The recipe was quick and easy, yet the finished product looks like loads of effort went in

One thing to mention - while they were good, we found them a bit bland, so next time I'll definitely add more herbs and pepper

julianborgbarthet's picture
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love these gnocchi .. made them twice already !

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