Spinach and Ricotta Gnocchi
If you've got cooked spinach, squeezed dry, ricotta and freshly grated parmesan, you're most of the way to this vegetarian: about 65 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Squeeze the cooked spinach in a clean kitchen towel to remove as much moisture as possible, then chop it finely and place it in a large bowl.
- Add the ricotta, eggs, half of the parmesan, the nutmeg, a good pinch of salt and pepper, and mix until well combined.
- Sprinkle in the flour and fold it through gently until you have a soft dough that just holds together; chill it for 30 minutes to firm up.
- Bring a large pot of well-salted water to a gentle simmer, and with floured hands roll the mixture into small balls about the size of a walnut, dusting them lightly with flour.
- Drop the gnocchi into the simmering water in batches and cook for 3 to 4 minutes until they float to the surface, then lift them out with a slotted spoon and drain.
- Melt the butter in a wide pan until it foams and just begins to turn golden, add the drained gnocchi and toss gently to coat.
- Serve immediately scattered with the remaining parmesan and an extra grind of black pepper.
You'll use: Pan · Large pot · Saucepan
Ingredient substitutions
- Ricotta
- cottage cheese (blended) · mashed silken tofu
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Parmesan
- pecorino · grana padano · aged asiago
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Spinach and Ricotta Gnocchi take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of ricotta?
Try cottage cheese (blended). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Spinach and Ricotta Gnocchi vegetarian?
Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.
Related recipes
Spinach and Ricotta Gnocchi is an original recipe developed in-house by Consomee. Photo: Buffalo Ricotta Gnocchi with toasted Agassiz hazelnuts, blue cheese, white wine and North Arm Farm spinach (5895883294).jpg by Ruth Hartnup from Vancouver, Canada, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.