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Ricotta & Spinach Gnocchi

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Picture of Ricotta & Spinach Gnocchi
Last year I went to a friend's wedding and one of the things we had at the restaurant was ricotta and spinach gnocchi. 
It sounded really fancy but all I could think of was: gnocchi without potatoes? Really?!
Potatoes are the main feature of gnocchi so I thought that this new version's taste would be very poor...boy, was I wrong!
It was so good that I had to find a way to make that recipe at home and here it is!

I believe that it is much lighter than the potato one, you can really feel it as you eat it. Let's not forget that eating spinach is healthy and I bet that even people (including children) who don't like spinach will love this recipe!
It's delicious and even though handmade pasta is usually quite long to make, gnocchi is super fast!
 
 
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Step 1: Ingredients

  • 100 gr (1 cup) spinach
  • 200 gr (1 cup) ricotta
  • 125 gr (1 cup) all purpose flour
  • 1 egg
  • 40 gr (a little less than 1/2 cup) parmesan cheese

Step 2: Mixing

Picture of Mixing
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The first thing you have to do is cooking your spinach in water as you normally do.
When your spinach is not as hot anymore, squeeze it with your hands to remove as much water as possible. Spinach retain a lot of water so you may have to squeeze it more than once.

Put your spinach with ricotta in a mixer and mix them together.
Add the egg and parmesan cheese and keep mixing until you obtain a green "sauce".

If you don't have a mixer, you can chop your spinach and mix it with the other ingredients using a fork.
Natalina made it!12 days ago

Mine didn't turn out quite as pretty as yours, but they tasted great! Served with a tomato basil cream sauce. Thanks for sharing!

One thing I found is that freezing them before cooking makes it easier, as they are less likely to fall apart.

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lindarose92 (author)  Natalina11 days ago

Who cares about the look as long as they taste good :D But you shouldn't worry about that because yours look different but great!! Your photo has just given me the idea of trying something like that as vegetarian meatballs instead...I think that would be good too.

jhartbev1 month ago
oh I drowned them in flour.its more about the weight of the gnocchi if you stack them in a bowl.as I previously said, I mitigated this problem by spreading them as a single layer on a plate.
jhartbev1 month ago
This turned out great:) thanks for sharing the recipe.i served this with a pesto cream sauce. this gnocchi itself doesnt have a strong flavor but a wonderful texture.a tip though dont stack your gnocchi..it will squish into a ball.so spread it on a plate in a single layer and youll be golden.
lindarose92 (author)  jhartbev1 month ago

I'm so glad you liked it, thank you!! If you put enough flour on them they won't stick to each other...and if you are still worried that they do, pour a little bit of olive oil in the boiling water. It has always worked for me. I hope this helps :)

Aretz6 months ago
I MUST try this. It sounds delicious, not too difficult, and I'm sure everyone in the house will eat it. I prefer making my own food rather than buying prepackaged, processed food; ingredient lists these days scare me.
lindarose92 (author)  Aretz6 months ago
You are so right, plus already made gnocchi (just like many other types of food) never taste as good as the homemade ones.
Let me know how it turns out, I am sure you'll love it! :)
bluminki6 months ago
dont worry, i ate dogs snuck once (chocolate). They was amazing^^
lindarose92 (author)  bluminki6 months ago
lol I hope my gnocchi tastes better though!
bluminki6 months ago
uh, it looks litlle like dog snacks with ketchup;P
lindarose92 (author)  bluminki6 months ago
Really? :(
How many people will this amount serve?
lindarose92 (author)  anoukkantelberg6 months ago
I'd say about 2 people :)
wow Linda! it looks delicious! can't wait to try this recipe. :)
lindarose92 (author)  Muhaiminah Faiz6 months ago
Thank you Muhaiminah!! Let me know how it turns out! :)
Raycaster6 months ago
traditionally a patterned dowel is used to lightly roll each gnocchi after they are cut. this adds ridges like in rigatoni and helps catch some of the sauce. when I make gnocchi, I use a fork to do the same thing. they end up looking pretty much like the gnocchi at the store, but of course home made its so much better! this recipe looks really good.
lindarose92 (author)  Raycaster6 months ago
Thanks! Yes, I know what you are talking about, my mother used to do the same with a fork but she stopped because it took longer, plus not much changed. Of course everybody is free to do that if they want :)
Oooh, yummy! My husband doesn't really like normal gnocchi, maybe I'll get him to try this :D
lindarose92 (author)  Penolopy Bulnick6 months ago
Thank you Nicole :) I believe that this version has a more delicate flavor, I hope your husband likes it! If he doesn't, you'll have more to eat for yourself haha :D
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