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)

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

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

very nice - worth doing

willard1's picture

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

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

semhenderson's picture

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

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

love these gnocchi .. made them twice already !

ahteem's picture

Like Mooncalf I too had some difficulties with the consistency of my mixture and ended up having to almost double the amount of flour so that I could form balls from the mixture. The end result was tasty, but I found it very rich because of all the cheese. I would make this again but serve fewer as a starter instead of so many as a main course.

tallalex85's picture

Absolutely gorgeous! We used frozen spinach, which worked well although we couldn't quite chop it up as fine as in the picture. We also served it with some lovely garlic bread.

katyrouth's picture

Just to add to my earlier comment - I had frozen half of mine after cooking, and they were fine defrosted and then re-heated in boiling water for a couple of minutes.

boo_battrick's picture

Prior to trying this recipe, gnocchi was my least favourite Italian food. This is a winner. Light, tasty and delicious. The parmesan and nutmeg add loads of flavour, and the spinach and parsley make it look fantastic. I found that they needed longer than the 1 minute in boiling water tho. Nearer 3-4. Apart from that, a failproof recipe. I made a garlicky cherry tomato sauce to go with it, as my family prefer 'wet' food, but it would be just as yummy without.

joannamauselina's picture

Easy and delicious. I plan to make them again and again. And probably again after that. Really good, in other words.

mooncalf's picture

I don't know what I did wrong but this was a total disaster. The mixture was far too liquid and the gnocchi were just splats with the consistency of cake batter. Total failure :(

etlmasr's picture

I don't think it's right to take a British website and advise that things need to be converted - if someone from the US is here surfing recipes it's likely they're more of an adventurous cook who knows that Google provides the conversion info they seek (said as part of a US/UK couple). I think the recipe is lovely the way it is, a great use of ricotta and not too heavy.

wattthemark's picture

Make sure to use plenty spinach

GoodFoodTrish's picture

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

katyrouth's picture

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!


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