Spinach, Ricotta Cheese Gnocchi

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“My Aunt Helene, who I always remember being a wonderful cook growing up, gave me this recipe. I have not tried it yet, but it sounds delish! You can serve them with butter or your favorite tomato sauce. I am guessing at prep time and cook time as they are not specify in recipe. Please let me know if you make them. Hope you enjoy.”

Ingredients Nutrition


  1. Place ricotta cheese in strainer.
  2. Cover with plastic wrap and drain overnight.
  3. Thaw spinach in microwave, only until thawed, not cooked. Squeeze dry and chop fine.
  4. Mix ricotta cheese and spinach together.
  5. Roll into 1" ropes and cut into 1" pieces.
  6. Using enough flour on cutting board or countertop so dough does not stick.
  7. Line a cookie sheet with wax paper and dust with flour.
  8. Place gnocchi on cookie sheet far enough apart so they are not touching.
  9. *(Gnocchi may be frozen at this point. After they are frozen, You can store them in a zip lock freezer bag. Make sure to add more flour to the bag to keep them from sticking together)*
  10. **Before cooking frozen gnocchi, place them on a cookie sheet to thaw first.**.
  11. Place salt in a pot of water, and bring to a boil.
  12. Drop gnocchi into water. When gnocchi floats to the top, wait another minute or so, and drain.
  13. Serve with butter or tomato sauce.

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