Spinach Gnocchi

By • March 13, 2011 16 Comments

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Author Notes: This recipe comes from my mum but she used to make them even more healthy without parmigiano reggiano and tossed with fresh tomato sauce instead of butter...

Usually gnocchi have to eaten immediately, these particular ones could be also prepared the day before instead. To prepare them ahead, put them into a lightly greased baking pan, cover with plastic wrap and keep in the refrigerator. At the moment of serving them, sprinkle with parmigiano reggiano and a little butter or tomato sauce and bake in the oven until the surface is golden. - heirloom

Food52 Review: Heirloom's spinach gnocchi are soft, delicate dumplings that made an indulgent yet light weekend lunch. They are easy to prepare and cook quickly. I like the idea of making them early and baking them to finish, it might firm up their texture a bit. The two cheeses and the small amount of flour made the gnocchi creamy and flavorful, but my favorite part of the dish was the sage butter—it added so much flavor and really made the gnocchi shine! - foresterladyBrianne Du Clos

Serves 6

  • 1 pound fresh spinach
  • 2 cups fresh ricotta
  • 1 cup grated parmigiano reggiano cheese
  • 1/3 cup AP flour + more
  • 2 eggs
  • nutmeg
  • 1/4 cup butter
  • bunches fresh sage
  • salt
  • pepper
  • 1 tablespoon olive oil
  1. Bring a big pot of water to boil. Rinse spinach very very well and remove stems. Add 1 tablespoon of salt to the pot and boil spinach for 2 minutes until tender but crisp. Keep the boiling water and rinse them under cool water and drain them. Wring them out to remove all water.
  2. Chop spinach very thinly and put them in a mixing bowl. Add ricotta, eggs, flour, 2/3cup parmigiano reggiano, a pinch of salt, and a little grated nutmeg. Mix well with a fork to combine. Adjust salt to taste.
  3. Bring a tablespoonful of the mixture and form a ball with your hands. Flour the ball and keep aside. Repeat with all the mixture.
  4. Add another tablespoon salt and a tablespoon oil to the pot of boiling water (to avoid them to stick). Put the gnocchi into the pot and cook until they rise to the surface.
  5. In the meanwhile put a sauce pan over medium-low heat and melt the butter and sage be careful not to brown it.
  6. When gnocchi rise to surface, remove them from the water using a skimmer and put them into a serving dish. Pour melted butter on top and sprinkle the remaining parmigiano reggiano and a little black pepper. Serve immediately.

More Great Recipes: Cheese & Dairy|Pasta|Vegetables|Entrees|Ricotta

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Comments (16) Questions (2)


over 2 years ago adele93

would full fat cottage cheese in place of ricotta result in the same texture?


over 2 years ago heirloom

No i'm sorry, I don't think that would work. The texture would be lumpy and I'm also not sure they would stick together. But if you try let me know how it goes!


over 4 years ago Emiko

In Tuscany these are called malfatti or gnudi (literally "naked ones" because this is basically the filling for traditional ravioli - I've always liked the idea of "naked ravioli"!). So delicious and so easy to make - I make these with carrot instead of spinach every now and then for a change.


over 4 years ago heirloom

I had never heard about gnudi/naked ones but I love that name and the idea of naked ravioli! Try them also with squash....


over 4 years ago lorigoldsby

this sounds very similar to one of our favorite dishes in a little trattoria in Bologna....I agree with Lizthechef...I think you nailed it. Wouldn't be suprised to see this as an EP!


over 4 years ago heirloom

Thanks, I'm glad to have nailed them here for you!


over 4 years ago ENunn

These look absolutely wonderful. A definite "save."


over 4 years ago heirloom

Thanks ENunn!


over 4 years ago kmartinelli

I love how simple yet flavorful this recipe seems! Can't wait to try it. Thanks.


over 4 years ago heirloom

Thanks, if you try them let me know how you'll like them!


over 4 years ago Lizthechef

The best gnocchi I ever tasted was spinach based and eaten at a tiny restaurant in Siena. I think you have nailed it here - lovely.


over 4 years ago heirloom

Thanks Liz! This recipe is actually coming from my mum but I'm glad you found something that remembers you Italy!


over 4 years ago MyCommunalTable

Look beautiful. Simple. Clean. I will definitely make.


over 4 years ago heirloom

Thanks, and let me know what you think!


over 4 years ago VanessaS

These look great - such a nice color!


over 4 years ago heirloom

Thanks! To add more color contrast you could toss them with fresh tomato sauce instead of butter!