Spinach and Ricotta Gnocchi Recipe

Name: Spinach and Ricotta Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh spinachlarge stems discarded, leaves rinsed but not dried; 3 large eggs; 3 large egg yolks; 1 cup whole milk ricotta cheese; 1/2 cup freshly grated Parmesan cheese, plus 3/4 cup shavings; Kosher salt and freshly ground pepper; 1/4 teaspoon freshly grated nutmeg; 2 cups all-purpose flour; 2 cups heavy cream; 1 tablespoon minced sage, plus 6 large leaves for garnish

Servings: persons

1
Heat a skillet.
2
Add the spinach by handfuls and cook over high heat, stirring, until just wilted.
3
Transfer the spinach to a colander and press out the excess water.
4
Finely chop the spinach.
5
In a large bowl, combine the spinach with the eggs, egg yolks, ricotta, grated Parmesan, 2 teaspoons kosher salt, 1/4 teaspoon pepper and the nutmeg; stir well.
6
Add the flour and stir just until combined; the dough will be soft and sticky.
7
Scoop out rounded teaspoons of the dough onto a well-floured work surface, and roll each piece into a ball.
8
On lightly floured baking sheets, arrange the balls so they aren't touching.
9
Bring a large saucepan of salted water to a boil.
10
In a medium saucepan, simmer the cream and minced sage over low heat, stirring, until slightly thickened, about 12 minutes.
11
Season with salt and pepper; keep warm.
12
Cook the gnocchi in the boiling water until they rise to the surface, about 5 minutes.
13
Transfer the gnocchi to a shallow bowl.
14
Pour the sage sauce over the gnocchi.
15
Garnish with the sage leaves and Parmesan shavings and serve.

987

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

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 10 ingredients. The key ingredients include: 2 pounds fresh spinachlarge stems discarded, leaves rinsed but not dried, 3 large eggs, 3 large egg yolks, 1 cup whole milk ricotta cheese, and more.

Yes, Spinach and Ricotta Gnocchi 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!

Spinach and Ricotta Gnocchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions