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Spinach and ricotta gnocchi

Name: Spinach and ricotta gnocchi
Total time: 1 h 15 min
Ingredients: ricotta 500g; baby spinach 600g; parmesan (or veggie alternative) 100g, finely grated; lemon 1, zest finely grated; nutmeg a good grating; egg 1; plain flour 100g; butter 75g; olive oil 2 tbsp; sage a small bunch, leaves only

1 hour 15 minutes + overnight draining
serves 6
A little effort

Check out our super vibrant recipe for veggie spinach and ricotta gnocchi. This flavour packed dish may take a bit of time but is sure to impress family and friends. You’ll need to start this the day before unless you can source a drier ricotta from a deli – supermarket ricottas are usually packed in a little liquid so need draining overnight

Our rating

5.0

July 2, 2018 at 4:18 pm

Try this spinach and ricotta gnocchi or check out our other gnocchi recipes.

Want to learn how to make gnocchi from scratch? Follow our easy homemade gnocchi recipe.

Ingredients

ricotta 500g
baby spinach 600g
parmesan (or veggie alternative) 100g, finely grated
lemon 1, zest finely grated
nutmeg a good grating
egg 1
plain flour 100g

SAGE BUTTER

butter 75g
olive oil 2 tbsp
sage a small bunch, leaves only

Method

Step 1

Put the ricotta in a fine sieve and leave over a bowl in the fridge overnight to drain.
Step 2

Put the spinach in large pan over a medium heat with a splash of water and lots of seasoning. Stir until completely soft and wilted. It will take a while to get started but keep stirring – it will eventually wilt down to a couple of handfuls. Drain in a sieve, pushing out as much water as you can, then cool. Tip onto a clean tea towel and squeeze over a sink to again get as much water out as possible. Don’t skip this step –dry spinach is vital to the success of the gnocchi. Tip onto a board and chop well.
Step 3

Put the drained ricotta in a bowl with the parmesan and beat together. Stir in the spinach, lemon zest, nutmeg, egg and flour. Season well, taste a pinch of the mix and season again, if needed.
Step 4

Very lightly dampen your hands, then scoop out large teaspoons of the mix and roll into walnut-sized balls (you should be able to make 48-50). Line up on 1 or 2 baking-paper-lined trays and put in the fridge for 30 minutes.
Step 5

Heat the butter and olive oil in a large, wide frying pan then add the sage leaves. Cook until crisp, then fish out the leaves and drain on kitchen paper.
Step 6

Heat a large pan with salted water, bring to the boil, then turn down to a simmer. Drop in the gnocchi and cook for 3-4 minutes or until they bob to the surface. You can do this in batches and, as they come to the surface, scoop them out with a slotted spoon and add to the butter pan to keep warm. Serve the gnocchi in warm bowls with the crisp sage leaves and browned butter.