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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