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

ahteem's picture
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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
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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
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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.

littleegg's picture
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Delicious.

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

mooncalf's picture
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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
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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!

rquest's picture

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

katieb_80's picture
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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.

poppythree's picture

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.

elainegrima's picture
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Amazing!!!!

traceyum's picture
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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.

wildbluesun's picture
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Yummy and easy to make. :)

thynk2much's picture
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So much easier than we expected and it tasted gorgeous! Will definitely make again.

talulla's picture
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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!

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