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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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.
15th Feb, 2012
Very simple to make. I must admit I was dubious to whether this would really work out (I expected them to start falling apart in the water) but I followed the amounts as per the recipe and they turned out great; I'll be making them again. I added a little extra garlic to the mix.
23rd Jan, 2012
Not sure what I did wrong, but these just didn't work at all, they were stodgy and didn't taste of very much.
12th Jan, 2012
I love these tasty little morsels. However, they work even better with some chopped fresh cherry tomatoes lightly sauteed so they still retain their shape.
6th Jan, 2012
there is a conversion guide on this website, under the how to cook section at the top
16th Oct, 2011
Super easy and amazing taste.
4th Oct, 2011
These were soooo easy. I enjoyed them, but to make them appealing to hubby, added some chicken tenderloins that had been poached in creamy white wine sauce then drizzled sauce over gnocchi. Not vegetarian in the end, but delish. Great for entertaining as super easy and tasty. Will freeze some and update on how they go.


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