Spinach Gnocchi

August 19, 2011 | | Food | Main Dishes | Recipes

Spinach Gnocchi

Recipe submitted by: Rose Dupont


4 - 5




  • 1 cup ricotta
  • 2 eggs, beaten
  • 1/2 cup freshly grated Parmesan
  • 2 tbsp soft unsalted butter
  • Sprinkle of salt and pepper
  • 12 oz (375 g) fresh spinach
  • 3 to 4 tbsp all-purpose flour


  1. Place ricotta in a medium bowl and mash until smooth. Add egg, cheese, butter and salt and pepper, mix and set aside. Cook spinach in a small amount of lightly salted water for 1 minute. Drain and cool. Squeeze small handfuls of spinach until all liquid is removed. Finely chop by hand or in a food processor. Add to ricotta mixture. Mix well. Add 3 tablespoons of flour and mix well. If mixture seems too wet to handle, add 1 more tablespoon of flour. Prepare in the same manner as potato gnocchi. Omit the first part of step 5. Spinach gnocchi is not rolled on the back of a fork. Makes 4 to 5 portions.


A few tips before you start Starchy potatoes, such as Russets, will produce a fluffy gnocchi. • Cook the potatoes in their skins, then peel afterwards. This produces a “drier” potato and increases the fluffiness of the gnocchi. • To test potatoes for doneness, stab with a thin paring knife. The potato should fall off the knife when pulled up from the water. • Do not poke the potatoes too much as they are cooking or they will become too watery. • Nonna Maria’s secret: Always cook with love and passion!

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Roll each piece along the back of a floured fork to create a marked gnocchi. Or form into 1-inch balls and press with a floured thumb. Place the gnocchi on lightly floured baking sheets and cover with a clean tea towel. Chill for 3 hours before cooking. Photo by Pete Paterson

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Cook the potatoes in their skins, then peel afterwards. This produces a “drier” potato and increases the fluffiness of the gnocchi.

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