If you have been searching for a comforting, elegant dish that also feels like a warm hug, then this Ricotta and Spinach Gnocchi Recipe is about to become your new favorite. These soft, pillowy little dumplings made with creamy ricotta and vibrant spinach create the perfect balance of flavors and textures. Whether you want to impress guests or simply treat yourself to something special at home, this recipe boasts fresh ingredients and a straightforward process that yields spectacular results every time. The marriage of tender gnocchi with the subtle earthiness of spinach and the rich tang of Pecorino Romano cheese is nothing short of magical.
Ingredients You’ll Need
Creating the perfect gnocchi starts with a handful of simple, high-quality ingredients. Each component plays a crucial role in lending flavor, color, and texture, creating that delicate balance you crave in every bite.
- Whole-milk ricotta cheese: The creamy base that ensures tender, melt-in-your-mouth gnocchi.
- Fresh spinach: Adds a beautiful green color and fresh, slightly sweet flavor—feel free to substitute with well-drained frozen spinach.
- Large egg: Acts as a binder, holding the dough together with just the right amount of moisture.
- All-purpose or Italian 00 flour: Provides structure without making the gnocchi heavy; adjust quantity for dough consistency.
- Pecorino Romano or Parmesan cheese: Offers a sharp, salty kick complementing the ricotta and spinach.
- Salt: Essential for seasoning both the gnocchi dough and the cooking water.
- Freshly ground black pepper (optional): Adds a touch of warmth and depth.
- Nutmeg (optional): Just a pinch brings out the earthiness of the spinach and cheese.
- Coarse salt: For salting the pasta water generously.
- Butter, olive oil, or your favorite sauce: For cooking and serving, to add richness and elevate the dish.
How to Make Ricotta and Spinach Gnocchi Recipe
Step 1: Prepare the Spinach
Start by bringing a pot of water to a boil and blanching the fresh spinach for just about a minute until wilted. This quick cooking keeps the leaves bright and tender. Immediately transfer the spinach into a bowl of cold water to stop the cooking process—this helps maintain its vibrant color and fresh flavor. Once cooled, drain thoroughly and squeeze out as much water as you can; excess moisture will make the dough too wet and difficult to shape. Give the spinach a fine chop and set it aside, ready to add that lovely green pop to the gnocchi dough.
Step 2: Mix the Dough
In a large bowl, combine the whole-milk ricotta and the egg, mixing until creamy and smooth. Adding the chopped spinach, freshly grated Pecorino Romano, salt, pepper, and a pinch of nutmeg (if using) will bring layers of flavor and aroma to your dough. Gradually incorporate the flour, stirring gently until you have a soft, slightly sticky dough. Be careful not to overwork the dough; a little stickiness is okay and ensures the gnocchi will stay light and tender rather than dense.
Step 3: Shape the Gnocchi
Lightly flour your workspace to prevent sticking, then divide the dough into manageable portions. Roll each portion into a rope about 2 centimetres thick, then cut these ropes into bite-sized pieces. If you like a little texture on your gnocchi, gently roll each piece along the back of a fork to create ridges that will hold sauce beautifully. Place each formed gnocchi on a floured tray to keep them from sticking as you work your way through the dough.
Step 4: Cook the Gnocchi
Bring a large pot of well-salted water to a gentle boil—a crucial step because the salt seasons the gnocchi from within. Cook the gnocchi in small batches to avoid overcrowding, which can cause them to stick or cook unevenly. You’ll know they’re ready when they float to the surface, then allow them to cook for an additional 30 seconds before scooping them out carefully with a slotted spoon. This simple cooking technique keeps each piece tender and perfectly cooked.
Step 5: Serve
For the best flavor and texture, transfer the cooked gnocchi directly into a warm sauce of your choice, or simply toss them gently with butter and a splash of pasta water to create a silky coating. Serve immediately to enjoy them at their absolute best—soft, flavorful, and utterly comforting. This Ricotta and Spinach Gnocchi Recipe is truly one to savor.
How to Serve Ricotta and Spinach Gnocchi Recipe
Garnishes
A sprinkle of freshly grated Pecorino Romano or Parmesan cheese adds a salty, savory finish that perfectly complements the gnocchi’s creamy texture. Fresh herbs like basil, sage, or parsley bring brightness and a pop of color, while a drizzle of high-quality extra virgin olive oil provides an extra layer of richness to each bite.
Side Dishes
Pair your gnocchi with a simple green salad dressed lightly with lemon and olive oil to balance the richness of the dish. Roasted vegetables such as cherry tomatoes, asparagus, or zucchini offer a lovely contrast in texture and enhance the meal’s vibrant appeal. A crusty baguette is excellent for soaking up any leftover sauce.
Creative Ways to Present
For a stunning centerpiece, layer the gnocchi in a butter-soaked baking dish topped with dollops of ricotta and a sprinkling of herbs, then bake until golden. You can also toss them with a creamy mushroom sauce or a zesty tomato basil sauce for a flavor twist that still honors the delicate essence of the original Ricotta and Spinach Gnocchi Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftover gnocchi, store them in an airtight container in the refrigerator and consume within two days for the best flavor and texture. Gently reheat in a skillet with a bit of butter or sauce to revive their softness.
Freezing
To freeze, place uncooked gnocchi in a single layer on a floured tray and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. This method keeps them from sticking together and makes it easy to cook small batches straight from the freezer whenever you crave a comforting meal.
Reheating
Reheat frozen or stored gnocchi by dropping them into boiling water for a few minutes until they float, or gently warming them in a skillet with butter or sauce. This ensures they remain soft and delicious without becoming mushy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw the frozen spinach thoroughly, squeeze out all the excess water, and chop finely before adding it to your dough. This prevents the gnocchi from becoming too wet and helps maintain their shape.
What flour is best for gnocchi dough?
A light, soft flour like Italian 00 is ideal for a tender gnocchi, but all-purpose flour works great too. You may need to adjust the amount slightly depending on humidity and ricotta moisture content to achieve the right dough consistency.
Can I make this Ricotta and Spinach Gnocchi Recipe vegan?
While traditional gnocchi rely on ricotta and egg, you can experiment with plant-based ricotta substitutes and flax or chia eggs. Keep in mind texture and flavor might vary, so test small batches first.
How do I prevent my gnocchi from sticking together?
Use plenty of flour on your work surface and handle the dough gently. When cooking, avoid overcrowding the pot, and remove cooked gnocchi promptly with a slotted spoon. Toss cooked gnocchi with a little oil or butter to keep them separate.
What sauces pair well with this Ricotta and Spinach Gnocchi Recipe?
This gnocchi shines with simple butter and sage sauce, a light tomato sauce, or creamy mushroom sauce. Because the gnocchi are richly flavored themselves, you don’t need heavy sauces overpowering their delicate flavors.
Final Thoughts
This Ricotta and Spinach Gnocchi Recipe is a wonderful way to bring a touch of homemade Italian charm right to your table. It’s approachable enough for a weeknight meal but special enough to impress your loved ones. Each tender bite reveals the perfect harmony of creamy ricotta and fresh spinach, making it a dish you will happily return to again and again. So go ahead, roll up your sleeves, and dive into making this delightful recipe—it’s a joy from start to finish!
Print
Ricotta and Spinach Gnocchi Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious homemade Ricotta and Spinach Gnocchi made from fresh whole-milk ricotta, spinach, and a blend of Pecorino Romano cheese and flour. Soft, tender, and perfect when tossed with butter or your favorite sauce, this recipe is a comforting Italian classic that can be prepared quickly and enjoyed by the whole family.
Ingredients
For the Gnocchi
- 250 g (9 oz) whole-milk ricotta cheese
- 200 g (7 oz) fresh spinach (or frozen, well drained)
- 1 large egg
- 60–80 g (½–⅔ cup) all-purpose flour or Italian 00 flour
- 40 g (½ cup) finely grated Pecorino Romano or Parmesan cheese
- Salt, to taste
- Freshly ground black pepper (optional)
- A pinch of nutmeg (optional)
For Cooking & Serving
- Coarse salt for the pasta water
- Butter, olive oil, or sauce of your choice
Instructions
- Prepare the Spinach: Bring a pot of water to a boil. Add the spinach and blanch for about 1 minute, just until wilted. Immediately transfer it to cold water to stop the cooking. Drain thoroughly, then squeeze out as much liquid as possible. Finely chop the spinach and set aside.
- Mix the Dough: In a large bowl, combine the ricotta cheese and the egg. Mix until smooth. Add the chopped spinach, grated cheese, salt, pepper, and nutmeg if using. Stir gently to combine. Gradually add the flour, mixing just until a soft, slightly sticky dough forms. Avoid overmixing.
- Shape the Gnocchi: Lightly flour a clean work surface. Divide the dough into portions. Roll each portion into a rope about 2 cm (¾ inch) thick. Cut into bite-sized pieces. You can leave them plain or gently roll them on the back of a fork for texture. Place the gnocchi on a floured tray while you finish shaping the rest.
- Cook the Gnocchi: Bring a large pot of well-salted water to a gentle boil. Cook the gnocchi in small batches. Once they float to the surface, cook for an additional 30 seconds, then remove with a slotted spoon.
- Serve: Transfer the cooked gnocchi directly into your warm sauce or toss gently with butter and a splash of pasta water. Serve immediately.
Notes
- If using frozen spinach, ensure it is fully thawed and well-drained to avoid soggy dough.
- Adjust flour quantity as needed; the dough should be soft but not too sticky to handle.
- Rolling gnocchi on a fork creates ridges that help sauces adhere better.
- Cook gnocchi in small batches to prevent sticking together.
- Serve immediately after cooking for the best texture and flavor.
