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Spinach and ricotta gnocchi

recipe, ricotta, spinach,gnocchi

Ingredients 9
Servings 4
Time 25 min


  • 500
    spinach, blanched, well drained, finely chopped
  • 250
    Parmesan cheese, grated
  • 250
    cake flour
  • 500
    ricotta cheese
  • 2.5
    grated nutmeg
  • salt and freshly ground black pepper, to taste
  • SAUCE:
  • 125
    butter, melted
  • Parmesan shavings


10 min

Place the spinach in a large mixing bowl and add half the Parmesan cheese and cake flour, followed by the ricotta cheese, egg yolks, nutmeg and salt and black pepper. Mix.

Cover your hands with cake flour and mould the mixture into sausages. Roll the sausages into the remaining cake flour and pieces. Gnocchi should be bite size.

Bring a large saucepan of salted water to the boil. Add a few of the gnocchi at a time to the boiling water and cook them until they pop up and float on the surface - this means they are done. Remove the gnocchi with a slotted spoon. Drain and keep them warm while you cook the rest in the same way.

Spoon melted butter over the cooked gnocchi and sprinkle Parmesan shavings on top. Serve.

Gnocchi can also be served with a more luxurious sauce. Make a three-cheese sauce by heating 500ml cream and boiling it till slightly reduced. Remove the cream from the heat, add 60ml each Provolone cheese, Gorgonzola cheese and Parmesan cheese and pour the sauce over the gnocchi. As an alternative, mix a tin of chopped tomatoes, 2 finely chopped garlic cloves, a chopped onion, 30ml olive oil and salt and black pepper and bring the mixture to the boil. Season with a little origanum and sugar and pour this sauce over the gnocchi.

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Read more on: spinach  |  gnocchi  |  recipe  |  ricotta

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