Ricotta and Spinach Gnocchi


Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

Gnocchi is an Italian dish of little dumplings which can be made in three ways: with semolina, potato or flour and eggs. I’m using the latter with ricotta cheese, which is readily available and is probably the cheese most used in cooking in Italy.


  • 350 g (12 oz) fresh spinach, stalks removed
  • 175 g (6


Wash the spinach well to remove any grit then shake off any excess water. Place the spinach into a hot pan and cook in its own water for a few minutes until the leaves begin to wilt. Remove them from the pan and squeeze out any excess liquid. Blitz the spinach in a food processor or chop it very finely. Mix the spinach with the ricotta, egg, flour and Parmesan and season with nutmeg, salt and p