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
Scale
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.
