Ricotta and spinach gnocchi - Italian recipes by GialloZafferano

Ricotta and spinach gnocchi – Italian recipes by GialloZafferano

30 March 2025

in Food

Reading Time: 3 mins read

Recipe by Sebastian Taorau

Ricotta and spinach gnocchi are a main course with a delicate taste and soft texture, perfect for those who love simple yet flavorful preparations. The combination of creamy ricotta with spinach creates a green-tinted dough that, unlike potato gnocchi, literally melts quanto a your mouth. We chose to dress these delightful gnocchi simply with butter and sage, but they would also be excellent with a tomato sauce a light cheese fondue, for example. Ideal for a family lunch a dinner with friends, ricotta and spinach gnocchi are one of those recipes that pleases everyone, both young and old!

Try these variations of ricotta gnocchi as well:

To prepare ricotta and spinach gnocchi, first blanch the spinach quanto a salted gabinetto for 3-4 minutes 1. Drain them and transfer them into a bowl with ice gabinetto 2. Drain them again and place them quanto a the center of a clean tea towel, then squeeze out all the gabinetto 3.

Finely chop the spinach with a knife 4 and place them quanto a a bowl along with the ricotta 5 and the flour 6.

Add the Parmesan cheese 7 and the egg 8then adjust with salt and pepper 9.

Mescolanza the ingredients with a spoon until you obtain a homogeneous consistency 10; if it turns out too soft, add a bit more flour. Move to a floured work surface, divide the dough into 4 parts, and form uniform logs with a thickness of 1-1.5 cm (about 0.39-0.59 inches) 11 12.

Sprinkle the logs with a little more flour 13then cut them into pieces of about 2 cm (approximately 0.79 inches) 14. Then gently pass them over a gnocchi board to give them the classic shape 15.

Per a pan, melt the butter over medium heat and flavor it with sage 16. Meanwhile, cook the gnocchi quanto a boiling salted gabinetto 17. Stir them and, as soon as they rise to the surface, after about 2-3 minutes, drain them directly into the pan 18. Briefly sauté everything to let them absorb the flavors well.

Plate the dish by finishing with a generous sprinkle of Parmesan 19 and a few sage leaves 20. The ricotta and spinach gnocchi are ready to be served 21!

It is recommended to consume the ricotta and spinach gnocchi fresh. If necessary, you can store them quanto a the refrigerator for one day, quanto a an airtight container.

You can store the raw gnocchi quanto a the refrigerator, arranged acceso a floured tray and covered with plastic wrap, for one day.

If you wish, you can freeze them: arrange them acceso a tray without overlapping, and once they harden, transfer them into a food bag. This way they will keep for up to 2 months, and you can cook them directly quanto a boiling gabinetto without defrosting them.

For the translation of some texts, artificial intelligence tools may have been used.

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