Ricotta Gnocchi and Spinach Bake Recipe

Name: Ricotta Gnocchi and Spinach Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 large onion, halved and thinly sliced; 1 ½ cups flour, plus; 1 tablespoon flour; 2 cups half-and-half; ½ teaspoon ground nutmeg; salt and pepper; 5 ounces Baby Spinach, rinsed and drained; 15 ounces ricotta cheese; 3 large eggs; 1 cup grated parmesan cheese

Servings: persons

1
Bring a large Dutch oven of salted water to a boil.
2
Meanwhile, in a large, ovenproof skillet, melt the butter over medium-low heat.
3
Add the onion and cook, stirring occasionally, until softened and golden, 10 to 12 minutes.
4
Add 1 tablespoon flour and cook, stirring constantly, 2 minutes.
5
Add the half-and-half and simmer, stirring constantly, until slightly thickened, about 3 minutes.
6
Add the nutmeg.
7
Season with salt and pepper.
8
Working in batches, stir in the spinach and cook over low heat until just wilted, 3 to 5 minutes.
9
Cover and set aside.
10
Preheat the broiler.
11
In a medium bowl, lightly beat together the ricotta, eggs, 1/2 cup parmesan, the remaining 1 1/2 cups flour, 1 teaspoon salt and 1/2 teaspoon pepper until well combined.
12
Using a soupspoon, drop 10 to 12 generous spoonfuls of dough into the boiling water and cook for 3 minutes; gently stir the gnocchi.
13
When the gnocchi rise to the surface, cook for about 3 minutes more.
14
Using a slotted spoon, transfer to a paper-towel-lined plate to drain.
15
Repeat with the remaining batter.
16
Add the gnocchi to the spinach sauce and stir gently to coat.
17
Sprinkle with the remaining 1/2 cup parmesan and broil until golden, about 3 minutes.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 1 large onion, halved and thinly sliced, 1 ½ cups flour, plus, 1 tablespoon flour, and more.

Yes, Ricotta Gnocchi and Spinach Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta Gnocchi and Spinach Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions