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
Scale
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.
