Spinach & ricotta gnocchi

Spinach & ricotta gnocchi

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Oct, 2012
Very tasty and pretty simple to make. Forming the mixture into balls was a little tricky though. Has definately made it to the book.
13th Jul, 2012
I have to say that I was very scared when I was putting these into the water, but it turned out great! left them in for at least 4 minutes because I had made them bigger sized than walnut size. I had also coated them in flour when rolling and shaping them. Left them in the fridge for 2 hours. I really advise being very generous with nutmeg since the recipe isn't that clear on how much to use. Served it with rocket, cherry tomatoes which i halved and briefly fried, and then topped generously with good quality olive oil and salt and pepper, the topping it with salt and pepper is REALLY important for the final taste, so don't be stingy!
5th Jun, 2012
Also used frozen spinach with store cupboard nutmeg and it worked a treat. Would suggest preparing in advance, so the gnocchi can cool in the fridge for a decent amount of time (2+ hours).
24th May, 2012
Made these last night, pretty tasty, but I had to add a bit more flour. Going to try the leftovers as dumplings in vegetable soup tonight
8th May, 2012
Great recipe. I use coriander instead of parsley and I fry the gnocchi in plenty of butter after they've had a good boil. Then serve in a bowl with lightly oven roasted cherry tomatoes and a sprinkling of rocket and Parmesan. I'm making it tonight. Yum!
15th Apr, 2012
These were disgusting. I'm sorry but no other way to describe! I will make them again as everyone else does seem to love them and I love all the components so was excited to try...I am a pretty good cook but I'm sure I must have done something wrong. What I ended up with cannot be what everyone else is raving about. They were really wet and didn't bind well, when boiled they lost their shape and although fluffy we didn't enjoy them at all. I think calling these Gnocci is misleading, they're nothing like normal Gnocci.
12th Apr, 2012
Easy to make and delicious! I couldn't get parsley but it still tasted pretty good!
4th Apr, 2012
they are simply amazing...me and mum just made them... before cooking them i sealed them with flour cause they started to disintegrate in the water... salt, pepper and olive oil....wooww
2nd Apr, 2012
I tried this out yesterday. It was quite bland, so perhaps what will help is if you make a sauce to go with, perhaps a spicy tomato based sauce. Either drop the gnocchi in or pour the sauce over. It worked really well with a tomato, onion, garlic and chilli sauce :)
3rd Mar, 2012
Spinach vitamins are water-soluble. Why wash and squeeze them away? Why not wilt the spinach in a heavy-bottomed pan until it is quite soft and all its water has evaporated? At least that's what I do.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.