Spinach Gnocchi

March 13, 2011
3 Ratings
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 —heirloom

Test Kitchen Notes

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! - foresterlady —duclosbe1

  • 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
  • Bunch fresh sage
  • salt
  • pepper
  • 1 tablespoon olive oil
In This Recipe
  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.

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