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)

rquest's picture

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

katieb_80's picture

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


traceyum's picture

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

Yummy and easy to make. :)

thynk2much's picture

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

talulla's picture

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!

laureana's picture

this was A-mazing, such a lovely dish, especially on the very hot day we had yesterday, i served with some good quality crusty bread. it tasted really great, eventhough i accidently left out the garlic, it really didnt need it-and soooooo easy too. will make it again for sure!!!

27fab08's picture

This recipe was really easy to prepare. It was very tasty and the texture of the gnocchi was soft and light. Next time I will double the quantity as we really did enjoy them.

shelfish's picture

This recipe is awesome! It's super easy to make and tastes fab. The only changes that I made were putting in some extra garlic and as I forgot the fresh parsley, I added some dried instead. I'll definitely make this again!

celrose's picture

good recipe, i am english but live in malta and we do use lots of spinach and ricotta for lots of recipes but i have never made gnocci with it so i just had to have a go very comendable it makes a good starter for a summer meal. thank you

pnacamuli's picture

I haven't made this recipe yet but I do intend to as it sounds yummy. I am commenting on the conversion questions. I grew up in the UK but now live in the US. While I am very used to the cups measuring used here now I still use a lot of my old recipes (I was a home economics teacher in my former life!) so always have a conversion chart for liquids, solids and temperatures to hand as well as a gram scale. So I agree with menziesj, it would make the recipes too confusing or cluttered to add other measuring equivalents. I love receiving my BBC Good Food emails and make many of your recipes. Thanks!

Blackcat50's picture

I appreciate Cookie's concerns (above), as I always struggle with American recipes with their 'cups' and 'sticks of butter' etc. (to be honest, I still work, mentally, in ounces and pints)
However, surely this problem is just something you expect if you want to access websites from other countries?
If you start giving dual measures for each recipe, it just gets too cluttered and confusing for easy use, by anyone.
Maybe a conversion chart somewhere on the website, rather than attached to each recipe ?
(Haven't actually made this recipe yet, by the way - just noting which ingredients I need to buy for it!)

catncream's picture

For your American readers, it would be helpful to translate ingredient amounts into ounces (for liquids) and cups (for dry ingredients). I lived in Europe for several years, so it is not a problem for me, but most American readers would need help. And few of us have a gram scale.


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