Spinach and Ricotta Gnocchi

    55 min

    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.

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    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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