Spinach Ricotta Gnocchi

    10 hours 10 min

    These delicious Italian dumplings are incredibly easy to make. Drained ricotta is blended with Parmesan and spinach, shaped, cooked and served with a walnut-sage butter sauce.

    5 people made this

    Serves: 4 

    • 350g ricotta cheese
    • 120g spinach, blanched and chopped
    • 80g finely grated Parmesan cheese
    • 1 egg, lightly beaten
    • salt and pepper to taste
    • 65g plain flour
    • 60g unsalted butter
    • 1 large handful walnuts, roughly chopped
    • 15 fresh sage leaves
    • 1/2 lemon, juiced

    Prep:2hr  ›  Cook:10min  ›  Extra time:8hr drying  ›  Ready in:10hr10min 

    1. Drain ricotta in a sieve set over a bowl. Cover and chill overnight.
    2. Squeeze excess moisture from spinach and mix with ricotta, Parmesan and egg in a bowl. Season with salt and pepper then stir in flour until mixture comes together to form a soft, sticky dough.
    3. Divide dough in half and on a lightly floured surface, roll halves into a log shape about 40cm long. Cut logs into 2cm pieces. With lightly floured hands, roll pieces into oval shapes. Place on a baking parchment-lined tray.
    4. Carefully drop the gnocchi, one by one, into a large pot of salted boiling water. When they rise to the surface, cook for another minute. Use a slotted spoon to remove gnocchi and transfer to a warmed plate with 30g of melted butter to stop them sticking. Keep warm.
    5. Melt remaining butter in a frying pan over medium-high heat. Add walnuts and cook until the butter turns a nut-brown colour. Add sage leaves and lemon juice and stir.
    6. To serve, pour the butter sauce over the gnocchi.

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