Spinach and Ricotta Gnocchi

    Spinach and Ricotta Gnocchi


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    About this recipe: These tender Italian dumplings are delicious and easy to make. They are served with basil oil, but feel free to use tomato sauce or plain garlic butter.

    Serves: 4 

    • For the Spinach Gnocchi
    • 150g baby spinach leaves
    • 400g ricotta, drained
    • 3 egg yolks
    • 30g Parmesan cheese, grated
    • 100g plain flour
    • 1 pinch ground allspice (optional)
    • salt and freshly ground pepper
    • For the Basil Oil
    • 1 small bunch basil, coarsely chopped
    • 6 tablespoons extra-virgin olive oil

    Prep:45min  ›  Cook:10min  ›  Ready in:55min 

    1. Blanch spinach in boiling salted water for 2 minutes. Drain, squeeze dry in a cloth and finely chop.
    2. Mix together the spinach, ricotta, egg yolks, allspice, Parmesan cheese, flour, salt and pepper. Work into a firm dough, adding extra flour if necessary.
    3. Roll the dough into a long sausage shape, 2cm thick. Cut into 2cm lengths and place onto a lightly floured surface.
    4. Make the basil oil by mixing together the oil and basil. Set aside.
    5. Bring a large saucepan of salted water to the boil. Add the gnocchi and cook for 2-3 minutes or until they float. Drain and divide between 4 heated plates/bowls. Dress with basil oil and black pepper.
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