Latest recipes

    Spinach and ricotta gnocchi

    Spinach and ricotta gnocchi
    Jump to Recipe Print Recipe

    Spinach and ricotta gnocchi is a delightful dish that brings together the freshness of spinach and the creaminess of ricotta cheese. ?? These tasty little dumplings are a perfect option for those seeking a vegetarian or light meal. ? The vibrant green color of the spinach adds a visually appealing touch to the plate, while the ricotta provides a smooth and velvety texture. ?

    The gnocchi can be served with a variety of sauces, such as a simple tomato basil sauce or a garlic-infused butter sauce. ??? Whether enjoyed as a main course or a side dish, spinach and ricotta gnocchi is sure to satisfy your taste buds. Bon appétit! ?️?

    Also Read: Tomato galette Recipe

    Spinach and ricotta gnocchi
    Pin
    Print

    Spinach and ricotta gnocchi

    Recipe by RecipesVilla
    Course: MainCuisine: French, American, ItalianDifficulty: Easy
    Servings
    +
    –

    4

    servings
    Prep time

    40

    minutes
    Cooking time

    10

    minutes
    Calories

    287

    kcal

    Ingredients

    • 200 g young spinach, washed

    • small handful parsley leaves, finely chopped

    • 1  g arlic clove, crushed

    • 140 g ricotta

    • 85 g plain flour

    • 2  eggs

    • 100 g freshly grated vegetarian Parmesan-style cheese, plus extra to serve

    • freshly grated nutmeg

    • olive oil and rocket, to serve

    Directions

    • Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.
    • Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.
    • When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. 
    • Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.

    More Articles & Posts