Spinach & ricotta gnocchi

Spinach & ricotta gnocchi

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(65 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 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



    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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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!)
2nd Feb, 2013
Really easy and tasty recipe, served these as a side dish today, though they'd also be great as a light starter. I didn't put in any fresh parsley, as I don't like it, but added a bit of dried parsley instead, and plenty of black pepper, as I know that spinach & ricotta dishes need quite a lot of seasoning... They turned out very nice, and I'll definitely be making these again.
12th Jan, 2013
Made this with my girlfriend we had some pan-fried asparagus with our for a bit of crunch. reading review below others has a sauce with there definably think this needs some kinds of sauce as it is very bland otherwise. it was easy to make however we found it rather to stodgy and ended up also pan-frying the gnocchi in olive oil to give it some sort of palatable texture.
2nd Nov, 2012
Very tasty... I have made it a few times for different people and everyone's loved it!
21st Oct, 2012
These were easy to make in advance of tea time but it took a while to shape them all ready to chill. A nice recipe but not one of my favourites.


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