Spinach & ricotta gnocchi

Spinach & ricotta gnocchi

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(70 ratings)

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 cheese made from whey and traditionally a by-product of…

  • 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



    One of the most useful of spices for both sweet and savoury

  • 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, questions and tips

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22nd May, 2015
Great recipe. Will make again.
TheEightHours's picture
25th Mar, 2015
We made this the other night and changed a few things making it gluten free. Much easier than I thought it would be and v tasty https://theeighthours.wordpress.com/2015/03/25/home-made-spinach-ricotta-gnocchi/
suzanne robb
14th Jan, 2015
This recipe was easy to follow and was lovely and tasty. Although we did find the raw garlic addition slightly overpowering, so I may omit or roast it next time round. I'll also make a sauce to go with it as suggested by my partner and other postings.
12th Apr, 2014
Tried for the first time due to having some ricotta to use and decided on this dish after seeing the reviews. Never done gnocchi before. I found the directions and quantities perfect and the outcome was completely successful, and delicious. I found using wet hands for forming the balls was a really good tip. Its uses good ingredients, quick to make and tasty, what's not to like!
lindseyanderson's picture
21st Mar, 2014
Really delicious. Made with GF flour and served with a homemade tomato sauce. Also used frozen spinach which worked really well. Tasted like potato gnocchi but a lot easier to make! Will definitely do again.
11th Dec, 2013
Wonderful recipe, made this a couple of times when we've been bored with making plain gnocchi. The only thing I would add - like lots of people have here - is to use lots more flour. I actually had to use about double the amount, and a little extra when I was shaping it all. For anyone making this the first time, it needs to be like soft dough, not sticky at all - which it is if you follow the recipe to the letter. Other than that, this is a delicious recipe, and really, really moreish!
26th May, 2013
Love this recipe. Having made it a couple of times I think I've perfected a relatively mess free method! Once you've mixed everything together use a teaspoon to scoop up dollops of the mixture. Place the dollop of mixture in a bowl filled with plain flour. Use your hands to cover the dollop with mixture, move it around in the flour so its totally covered then pick it up and shape into a round. Place in a dish ready to refrigerate. Repeat until you've used up all the mixture. I find that when they've been in the fridge a while they need a slight recoating with flour so I sprinkle flour over the top before cooking them. To get them out the dish again, I use a spoon. I serve them in a tomato sauce with onions.
1st Nov, 2014
Really useful tip. Thanks so much.
3rd Apr, 2013
First time I made gnocchi, I have had shop bought before and didn't care for it but this is easy to make and very nice. You definately need the rocket to serve as the flavours go lovely together. This will be a regular on our family menu.
24th Mar, 2013
Very easy to make and very tasty - all the family enjoyed it (including the 10, 7 and 4 year olds!)


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