Ricotta and Spinach Gnocchi are a delicate and elegant alternative to traditional potato gnocchi. Soft, airy, and incredibly comforting, these gnocchi are made with creamy ricotta cheese and finely chopped spinach, creating a dish that feels indulgent yet light. Popular in Italian home cooking, they are often compared to malfatti — rustic dumplings that celebrate simplicity and quality ingredients.
Unlike potato gnocchi, this version is faster to prepare and less dense, making it perfect for both weeknight dinners and special occasions. When paired with a simple butter sauce or a light tomato sauce, the gnocchi truly shine.
Why You’ll Love This Recipe
- Light and fluffy texture
- No potatoes required
- Ready in about 30 minutes
- Made with simple, wholesome ingredients
- Perfect with many different sauces
Ingredients (Serves 4)
For the Gnocchi
- 250 g (9 oz) whole-milk ricotta cheese
- 200 g (7 oz) fresh spinach (or frozen, well drained)
- 1 large egg
- 60–80 g (½–⅔ cup) all-purpose flour or Italian 00 flour
- 40 g (½ cup) finely grated Pecorino Romano or Parmesan cheese
- Salt, to taste
- Freshly ground black pepper (optional)
- A pinch of nutmeg (optional)
For Cooking & Serving
- Coarse salt for the pasta water
- Butter, olive oil, or sauce of your choice
Step-by-Step Instructions
Step 1: Prepare the Spinach
Bring a pot of water to a boil. Add the spinach and blanch for about 1 minute, just until wilted. Immediately transfer it to cold water to stop the cooking.
Drain thoroughly, then squeeze out as much liquid as possible. Finely chop the spinach and set aside.
Step 2: Mix the Dough
In a large bowl, combine the ricotta cheese and the egg. Mix until smooth.
Add the chopped spinach, grated cheese, salt, pepper, and nutmeg if using. Stir gently to combine.
Gradually add the flour, mixing just until a soft, slightly sticky dough forms. Avoid overmixing.
Step 3: Shape the Gnocchi
Lightly flour a clean work surface. Divide the dough into portions.
Roll each portion into a rope about 2 cm (¾ inch) thick.
Cut into bite-sized pieces. You can leave them plain or gently roll them on the back of a fork for texture.
Place the gnocchi on a floured tray while you finish shaping the rest.
Step 4: Cook the Gnocchi
Bring a large pot of well-salted water to a gentle boil.
Cook the gnocchi in small batches. Once they float to the surface, cook for an additional 30 seconds, then remove with a slotted spoon.
Step 5: Serve
Transfer the cooked gnocchi directly into your warm sauce or toss gently with butter and a splash of pasta water. Serve immediately.
Serving Suggestions
Ricotta and Spinach Gnocchi pair beautifully with:
- Browned butter and fresh sage
- Light tomato sauce
- Lemon butter sauce
- Cream sauce or pesto
Finish with extra grated cheese and freshly ground black pepper.
Tips for Perfect Gnocchi
- Use well-drained ricotta and spinach to avoid watery dough
- Add flour gradually — less flour means softer gnocchi
- Handle the dough gently to keep the texture light
- Cook in small batches to prevent sticking
Storage & Freezing
- Refrigerator: Store cooked gnocchi in an airtight container for up to 3 days
- Freezer: Freeze uncooked gnocchi on a tray, then transfer to a freezer bag. Cook directly from frozen without thawing