Spinach and ricotta gnocchi

Spinach and ricotta gnocchi

Preparation time: 35 min
Cooking time: 40 min
Serves 6



  • 1 lb baby spinach
  • 5 cup flour
  • 8 oz grated Parmesan
  • 7 oz ricotta
  • 1 egg
  • 1/3 cup breadcrumbs
  • 2 tablespoons butter
  • 3 tbsp olive oil
  • 1 tsp. nutmeg
  • Salt/pepper




Heat the sauté pan to 2/3 of the maximum power of your stove, and wilt the baby spinach with a bit of butter, then season.

Quickly chop the spinach and place it in a mixing bowl with flour, Parmesan, ricotta, the egg and breadcrumbs.

Mix well and season with nutmeg and salt.

Bring salted water to a slow boil, then roll the mixture into oval shapes using two spoons and cook for 5 minutes.

Strain the gnocchi on a kitchen towel. Repeat with the remaining stuffing.

Heat the frying pan to 2/3 of the maximum power of your stove with the oil and butter, then place the precooked gnocchi in the pan.

Brown them for 1 minute, then turn them over using a flat metal spatula and brown each side.

Repeat this operation with all of the gnocchi.


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