Spinach and Ricotta Gnocchi
This light Spinach and Ricotta Gnocchi is made without potatoes, only spinach, ricotta, Pecorino cheese, and 00 flour. It's an easy and authentic Italian recipe that pairs with your favorite sauce and comes together in 30 minutes.
Equipment
- Large pot (for boiling spinach and gnocchi)
- Mixing bowl
- Large cutting board or pastry board (for rolling and cutting gnocchi)
Ingredients
- 16 oz whole milk ricotta
- 1 large egg, lightly beaten
- 5 ounces fresh spinach (about 1 standard container) or 2.5–3 oz frozen, thawed and squeezed dry
- 1 ½ cups 00 flour plus up to 2 tablespoons more as needed
- ½ cup grated Pecorino cheese
Instructions
- Prepare the spinach: If using fresh spinach, blanch in salted boiling water for 30 seconds, then shock in ice water. Drain and squeeze out all excess liquid. If using frozen, thaw completely and squeeze dry. Chop very finely.
- Make the dough: In a bowl, combine ricotta, egg, spinach, flour, and Pecorino. Mix until a soft dough forms. Knead gently until smooth, about 1–2 minutes. Add a tablespoon or more of the flour as needed if the mixture is too sticky.
- Shape the gnocchi: Lightly flour your surface with flour. Roll a portion of the dough into a rope about ¾ inch thick. Cut into ¾ inch pieces. Place on a parchment-lined tray dusted with flour. Repeat with the remaining dough.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2 minutes. Remove with a slotted spoon and transfer directly to your sauce of choice.
Notes
- Don’t over-knead: Mix the dough just until it comes together. Over-working it develops gluten, making the gnocchi heavy and chewy.
- Spinach must be very dry: Excess moisture means you’ll need more flour, which makes the gnocchi dense. After blanching, squeeze spinach in a towel until almost no liquid drips out.
- Dough will be slightly sticky: Unlike pasta dough, ricotta gnocchi dough is meant to be softer and tackier. Dust your hands and work surface lightly with flour or semolina to make rolling easier, but don’t overdo it.
- Use a light touch: When shaping, roll gently. Pressing too hard compacts the dough and changes the texture.
- Cook in small batches: Overcrowding the pot can cause gnocchi to stick together or break apart. Boil in batches for the best results.
- Watch for doneness: Gnocchi are ready when they float to the surface, usually in 2–3 minutes. Overcooking can make them mushy.
- Make ahead: Gnocchi can be shaped up to 4 hours in advance. Refrigerate uncovered on a semolina-dusted tray until cooking.
- Freezing: Arrange shaped gnocchi on a tray in a single layer. Freeze until solid, then transfer to a freezer-safe bag or container. Cook straight from frozen — no need to thaw.
Nutrition
Serving: 1gCalories: 310kcalCarbohydrates: 38gProtein: 14gFat: 11gFiber: 2gSugar: 1g
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