Spinach & ricotta gnocchi

Prep: 40 mins Cook: 10 mins


Serves 4
These luxurious gnocchi are both light and spoilingly rich at the same time

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal287
  • fat15g
  • saturates8g
  • carbs19g
  • sugars2g
  • fibre2g
  • protein20g
  • salt0.86g
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  • 200g young spinach, washed



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • small handful parsley leaves, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 garlic clove, crushed
  • 140g ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 85g plain flour
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve
  • freshly grated nutmeg
  • olive oil and rocket, to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments (75)

lolaypop's picture

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

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

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

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.


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

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

chanellecachia's picture

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

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.

elscanterers's picture

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

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

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

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

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

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

Really delicious! friends and family loved them :)

deckchairlady's picture

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

Very easy, looks really posh and tastes absolutely delicious. A first class recipe.


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