Spinach & ricotta gnocchi

Spinach & ricotta gnocchi

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(69 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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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.
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.


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