If you are searching for a cozy, delightful dish that feels like a warm hug in every bite, this Ricotta and Spinach Gnocchi Recipe is an absolute dream come true. Imagine tender, pillowy gnocchi made from silky ricotta and vibrant spinach, gently pan-seared in fragrant butter with fresh herbs and topped with a generous sprinkling of Parmesan cheese. This recipe is not just a meal but a celebration of comforting Italian flavors that are surprisingly easy to whip up in your own kitchen. Whether you’re looking to impress guests or indulge in a homemade classic, this Ricotta and Spinach Gnocchi Recipe is set to become a beloved favorite in your repertoire.
Ingredients You’ll Need
This recipe relies on a handful of simple but carefully chosen ingredients, each playing a vital role in the taste, texture, and color of your gnocchi. The creamy ricotta provides softness, the spinach adds a lovely fresh green hue and a subtle earthy note, and the Parmesan cheese gives just the right savory depth. Flour binds everything together to create that perfect tender dough, while nutmeg and seasonings lift the flavors beautifully.
- Whole milk ricotta cheese: Make sure it’s well-drained to avoid watery dough and ensure light, fluffy gnocchi.
- Cooked spinach: Finely chopped and squeezed dry for vibrant color and moisture control.
- Large egg: Acts as a binder, giving structure without heaviness.
- Grated Parmesan cheese: Adds rich, nutty umami that complements the ricotta perfectly.
- All-purpose flour: The crucial ingredient that holds the dough together; add a bit more if needed.
- Nutmeg: A small pinch lends warmth and a hint of spice that elevates the dish.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- Butter (for serving): Melts beautifully, creating a luscious sauce with herbs.
- Fresh sage or basil: Provides a fragrant, herbal note perfect for sautéing.
- Extra Parmesan: To grate over the top for a delightful finishing touch.
How to Make Ricotta and Spinach Gnocchi Recipe
Step 1: Combine the base ingredients
Start by mixing the well-drained ricotta, finely chopped and squeezed spinach, beaten egg, grated Parmesan, nutmeg, salt, and pepper in a large bowl. This blend brings together the creaminess of ricotta with the fresh, earthy flavor of spinach, perfectly seasoned to make your gnocchi bursting with flavor from the very start.
Step 2: Form the dough
Gradually add the flour, stirring gently until a soft dough forms. It’s important not to overmix to keep the gnocchi tender. If the dough feels too sticky, add a tablespoon more flour at a time. The goal is a slightly pliable dough that’s easy to handle without being dry or crumbly.
Step 3: Shape the gnocchi
Lightly flour your workspace. Divide the dough into four pieces, and roll each into ropes roughly three-quarters of an inch thick. Slice each rope into 1-inch pieces. If you like, gently press each piece with a fork to create delightful ridges that will hold sauces beautifully.
Step 4: Cook the gnocchi
Bring a large pot of salted water to a boil. Cook the gnocchi in batches, making sure not to overcrowd the pot. When the gnocchi float to the surface after about 2 to 3 minutes, they are ready to be scooped out with a slotted spoon and set aside. This moment feels magical every time as you see your handmade dumplings bounce to the top.
Step 5: Finish with butter and herbs
To serve, melt butter in a skillet over medium heat. Toss in the cooked gnocchi along with chopped sage or basil and sauté for 2 to 3 minutes until they have a light golden color and a subtly crisp exterior. This step adds a wonderful richness and fragrance that perfectly complements the soft interiors of your gnocchi.
Step 6: Garnish and serve
Sprinkle with extra Parmesan cheese and serve warm. Watching the cheese melt into those little pillows of deliciousness is the kind of finish that makes this Ricotta and Spinach Gnocchi Recipe truly unforgettable.
How to Serve Ricotta and Spinach Gnocchi Recipe
Garnishes
Fresh herbs like crispy sage leaves or fragrant basil add vibrant color and aroma. A shower of freshly grated Parmesan brings savory, salty notes that make every bite sing. If you want to add a touch of freshness, a squeeze of lemon juice or a light drizzle of good-quality olive oil works beautifully too.
Side Dishes
This gnocchi pairs wonderfully with light, fresh sides. Think garden salads with lemon vinaigrette, roasted cherry tomatoes, or a crisp sauté of seasonal vegetables. A crusty piece of garlic bread or a simple arugula salad with shaved Parmesan is the perfect companion that won’t overpower the delicate gnocchi flavors.
Creative Ways to Present
For an elegant dinner, arrange the gnocchi in a shallow bowl, drizzle the browned butter sauce artistically, and scatter fresh herbs over the top. For family-style sharing, serve in a rustic wooden dish straight from the skillet. You can even experiment by layering them with tomato sauce and mozzarella to create a comforting gnocchi bake that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover gnocchi is best stored in an airtight container in the refrigerator and enjoyed within 2 days for the best texture and flavor. Because these gnocchi are tender, they soften over time, so reheating gently is recommended to avoid losing that lovely pillowy quality.
Freezing
You can freeze uncooked gnocchi by placing them on a baking sheet lined with parchment paper and freezing until solid. Transfer the frozen gnocchi to a freezer bag and store for up to 1 month. This way, you have your Ricotta and Spinach Gnocchi Recipe ready to enjoy whenever the craving strikes.
Reheating
To reheat, gently sauté frozen or refrigerated gnocchi in a little butter until warmed through and lightly golden, or boil them until they float again. Avoid microwaving, as it can make them tough or gummy. This method brings back their fresh-from-the-pot texture and taste beautifully.
FAQs
Can I use frozen spinach for this recipe?
Absolutely! Frozen spinach works perfectly as long as you thaw it completely and squeeze out all excess water before mixing. This keeps your dough from becoming too wet and ensures soft, fluffy gnocchi every time.
How do I know if my dough has too much flour?
If the dough feels stiff and tough rather than soft and pliable, you’ve likely added too much flour. The gnocchi will turn out dense rather than light. Adding flour gradually and stopping as soon as dough holds together will give you the best texture.
Can I substitute the ricotta with another cheese?
While ricotta’s creamy texture is key to the lightness of this gnocchi, you can try cottage cheese as a substitute if well-drained, but the flavor and texture might differ slightly. For best results, stick with whole milk ricotta.
Is nutmeg necessary in the gnocchi dough?
Nutmeg is subtle but adds a lovely warmth that enhances the spinach’s earthiness and ricotta’s creaminess. If you don’t have it, you can omit it, but try not to skip it for a more authentic flavor profile in your Ricotta and Spinach Gnocchi Recipe.
How do I prevent gnocchi from sticking together after cooking?
Once cooked, remove gnocchi gently with a slotted spoon and transfer them to a warm dish. Tossing them lightly in butter or oil helps prevent sticking. Serve promptly or store properly for best results.
Final Thoughts
There’s something truly magical about making gnocchi from scratch, especially when rich ricotta and fresh spinach come together in this comforting, vibrant dish. This Ricotta and Spinach Gnocchi Recipe is not just user-friendly but endlessly rewarding, offering soft, flavorful bites that are perfect for any occasion. I can’t wait for you to give it a try and discover how quickly it becomes one of your dinner staples. Happy cooking and buon appetito!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
This Ricotta and Spinach Gnocchi recipe combines creamy ricotta and vibrant spinach into soft, tender dumplings. Perfect for a comforting Italian main course, these gnocchi are boiled to perfection and lightly sautéed with butter and herbs for a flavorful finish. Ideal for a vegetarian meal that’s simple to prepare yet elegant enough for any occasion.
Ingredients
Gnocchi
- 1 cup whole milk ricotta cheese, well-drained
- 1 cup cooked spinach, finely chopped and squeezed dry
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1 cup all-purpose flour (plus more for dusting)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 2 tablespoons butter, melted
- 1–2 tablespoons fresh sage or basil, chopped
- Extra Parmesan cheese
Instructions
- Prepare the Dough: In a large mixing bowl, combine ricotta, chopped spinach, egg, Parmesan, nutmeg, salt, and pepper. Mix until smooth for a cohesive mixture.
- Add Flour: Gradually stir in the flour until a soft dough forms. If the dough feels sticky, add a little more flour, one tablespoon at a time, taking care not to overmix to maintain a tender texture.
- Shape Gnocchi: Lightly flour a clean surface. Divide the dough into four equal parts and roll each into ropes approximately 3/4-inch thick. Cut into 1-inch pieces and gently press with a fork to create ridges if desired, which help hold sauce.
- Boil Gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi in batches to avoid overcrowding. Cook until the gnocchi float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside.
- Sauté and Serve: Melt butter in a large skillet over medium heat. Add cooked gnocchi and fresh sage or basil. Sauté for 2–3 minutes until lightly golden and aromatic. Serve topped with extra grated Parmesan cheese while warm.
Notes
- Ensure ricotta is well-drained and spinach is squeezed dry to avoid a watery dough that won’t hold shape.
- You can freeze uncooked gnocchi by placing them on a baking sheet until firm, then transferring them to an airtight freezer bag for future use.
- Do not overwork the dough to keep the gnocchi light and fluffy.
