Spinach and Ricotta Gnocchi

“The key to making this is to not overwork the dough, and remember to squeeze the spinach as dry as possible (I only strained it the 1st time I made it; doesn't make a moldable dough that way). But a delicious, elegant result. Also be sure to use REAL freshly grated parmesan cheese--it's more expensive, but believe me, they don't taste as good without it!”

Ingredients Nutrition


  1. Cook the spinach in a large pot for about 5 minutes or until wilted.
  2. Allow to cool a bit, then squeeze the spinach dry as much as possible. This is very important.
  3. Process in a blender or food processor, then transfer to a medium sized bowl.
  4. Add the ricotta, parmesan, eggs and nutmeg, and season with salt and pepper.
  5. Add enough flour to the mixture for a soft dough. Do NOT add too much flour.
  6. Use your hands to shape the mixture into 3-inch sausage-shapes.
  7. Dust lightly with flour.
  8. Bring a large pot of water to a boil and salt lightly.
  9. Gently slide the gnocchi into the water and cook for 1-2 minutes, or until gnocchi float to the surface.
  10. Remove gnocchi with a slotted spoon and transfer to a warm dish.
  11. Pour on the melted butter and sprinkle with the parmesan. Also good with warmed pasta sauce!

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