Ricotta Gnocchi With Spinach & Gorgonzola Recipe

Name: Ricotta Gnocchi With Spinach & Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large potatoes; 3 cups reduced-fat ricotta cheese; 1/4 cup grated Romano cheese; 2 tablespoons olive oil; 1 tablespoon kosher salt; 6 eggs; 4-1/2 cups cake flour; 4 quarts water; 2-2/3 cups cubed peeled butternut squash; 1/3 cup thinly sliced fresh basil leaves; 1/3 cup water; 2 tablespoons plus 2 teaspoons olive oil; 2 garlic cloves, peeled and thinly sliced; 1-1/4 teaspoons kosher salt; 3/4 teaspoon pepper; 1-1/3 cups heavy whipping cream; 2/3 cup crumbled Gorgonzola cheese; 1-1/2 pounds fresh spinach, coarsely chopped

Servings: persons

3 large potatoes
3 cups reduced-fat ricotta cheese
1/4 cup grated Romano cheese
2 tablespoons olive oil
1 tablespoon kosher salt
6 eggs
4-1/2 cups cake flour
4 quarts water
2-2/3 cups cubed peeled butternut squash
1/3 cup thinly sliced fresh basil leaves
1/3 cup water
2 tablespoons plus 2 teaspoons olive oil
2 garlic cloves, peeled and thinly sliced
1-1/4 teaspoons kosher salt
3/4 teaspoon pepper
1-1/3 cups heavy whipping cream
2/3 cup crumbled Gorgonzola cheese
1-1/2 pounds fresh spinach, coarsely chopped

1
Scrub and pierce potatoes. Bake at 400u00b0 for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly.
2
Add ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, one at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough.
3
Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
4
In a Dutch oven, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon and keep warm.
5
In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook until squash is tender, 4-6 minutes.
6
Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until spinach is wilted. Serve with gnocchi.

1716

kcal

Calories

113

Fat

115

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: 3 large potatoes, 3 cups reduced-fat ricotta cheese, 1/4 cup grated Romano cheese, 2 tablespoons olive oil, and more.

Yes, Ricotta Gnocchi With Spinach & Gorgonzola 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 With Spinach & Gorgonzola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions