Spinach & Ricotta Gnocchi recipe was learned by my family during our stay in Rome. It is authentic, easy and delicious! Get the secret of making Spinach & Ricotta Gnocchi through easy steps.



Spinach & Ricotta Gnocchi Recipe with Butter and Parmesan

Frozen leaf spinach, thawed, 125 g

Ricotta cheese, 225 g

Eggs, lightly beaten, 2 small

Parmesan Cheese, freshly grated, 50 g

Basil, freshly chopped, 2 tbsp

Plain flour, 50 g

Unsalted butter, 50 g

Garlic cloves, peeled and crushed, 2

Salt and black pepper, to taste

Parmesan Cheese shavings, for garnish


Preparation Method:

Spinach & Ricotta Gnocchi Recipe with Butter and Parmesan

Squeeze the excess moisture from the spinach and chop finely. Blend in a food processor with the ricotta cheese, eggs, parmesan cheese, seasoning and 1 tablespoon of basil until smooth. Transfer into a bowl then adds sufficient flour to form a soft and slightly sticky dough.

Bring a large pan of salted water to the boiling point. Transfer the spinach mixture to a piping bag fitted with a large plain nozzle. As soon as the water is boiling, pipe 10-12 short lengths of the mixture into the water, using a sharp knife to cut the gnocchi in batches as you proceed.

Bring the water back to the boil and cook the gnocchi for 3-4 minutes or until they began to rise to the surface. Remove with a slotted spoon, drain on absorbent kitchen paper and transfer to a warmed serving dish. Cook the gnocchi in batches if required.

Melt the butter in a small frying pan and when foaming adds the garlic and remaining basil. Remove from the heat and immediately pour over the cooked gnocchi. Season well with salt and pepper and serve immediately with extra grated parmesan cheese.