Spinach & ricotta gnocchi

Spinach & ricotta gnocchi

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(51 ratings)


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Cooking time

Prep: 40 mins Cook: 10 mins

Skill level



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



  • 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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  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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27fab08's picture
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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
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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!

menziesj'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.