Spinach & ricotta gnocchi

Spinach & ricotta gnocchi

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(97 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


  • 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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Nathan Fiddes's picture
Nathan Fiddes
6th Jul, 2020
I wish I read the reviews first too! It was a slimy mess afterwards which had a horrible texture and taste. Didn’t remind me of gnocchi at all. Not nice.
Roger Pateman's picture
Roger Pateman
8th Jun, 2020
Utter waste of time & ingredients! should have read down the comments as definitely needed at least double the amount of flour, otherwise this is green wallpaper paste, but I didn't have enough. So the spinach, parmesan went in the bin! with the amount of flour needed I suspect it will taste very floury and bland. Traditionally Gnocchi uses boiled potatoes, may suggest subbing the vast amounts of flour needed with say 200g of boiled dry mashed potatoes, will make a lighter Gnocchi. Terrible recipe.
sheridan_dickson's picture
13th May, 2020
Love this recipe and make it often. I don't add any extra flour and I drop it straight into the boiling water so that wetness mentioned by others isn't an issue. They are more like light dumplings than stodgy gnocchi - but it seems that "gnoochi" covers a lot of bases. I agree they are a starter for 4 or suitable for two as a main.
Jessie Cooke
6th Apr, 2020
This is a delicious recipe - it's our new favourite dish! I am intolerant to gluten so I used a gluten-free flour instead of normal flour and it worked really well. I read the reviews before I started cooking and noticed that many people mentioned the amount of flour stated in the recipe wasn't enough. Based on this, I used double the amount of flour suggested which was definitely the right decision. I would highly recommend this recipe. It's easy to do and tastes amazing. It is a hard task to find dishes that are both gluten-free and vegetarian - and actually taste like a treat! So I am really pleased we have discovered this recipe.
Mari Williams's picture
Mari Williams
29th Mar, 2020
I hardly ever make a complete inedible disaster. This was it. Too garlicky, gloopy texture and tasted of uncooked flour (and garlic). Should have read the review first.
Steph Harper's picture
Steph Harper
8th Mar, 2020
Complete disaster! Gloopy and wet, went straight in the bin!
Mari Williams's picture
Mari Williams
29th Mar, 2020
Should have read this first
19th Jun, 2019
Used frozen spinach which isn't much different considering the need to blanch and strain the spinach. Added 15g more flour in light of previous reviews and it was great! Thought they were quite nice by themselves but a cherry tomato sauce definitely made them better!
14th May, 2019
I've just made this, I read all the comments about not enough flour , not enough for 4 people etc.....I didn't have a problem I used Spelt flour ( which I always use) , halved the recipe as I'm the only veggie in the house, i left the mix to stand in the fridge straight after mixing , for a couple of hours before cooking. It was delicious & was way more than enough portion wise for me
19th Mar, 2019
I agree with previous comments, this recipe feeds 2 people and would really only do as a starter for 4 people. I also added extra flour. It is a versatile recipe - I didn't have nutmeg and so just threw in some mixed Italian herbs which turned out really well. Without plenty of herbs/spices they would be pretty tasteless. All in all, an easy to prepare ahead and tasty dish.


4th Jul, 2014
I'm doing it for a main course at a dinner party but I don't know what to do with it. I was thinking like a tomato based sauce and some sort of salad on the side. Any suggestions?
goodfoodteam's picture
16th Jul, 2014
The gnocchi don't actually need an additional sauce other than the parmesan and olive oil but they would go well with a tomato sauce if you wanted to serve this as well, thanks. 
29th Jun, 2013
Can these be frozen?
goodfoodteam's picture
16th Jul, 2014
Yes they are ok to freeze, once made freeze them straight away, then cook straight from frozen. They may need an an extra 1-2 minutes cookig time but you can tell when they are cooked as they will float to the top of the water. Thanks.
11th Dec, 2013
Yes, I've frozen mine when I've made them. Just be sure to freeze them as soon as you make them, then drop them into the boiling water for cooking without defrosting them. Give them an extra couple of minutes, and they'll be perfect. :)
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