Spinach and Ricotta Gnocchi
This 5-ingredient Spinach and Ricotta Gnocchi is made without potatoes, only spinach, ricotta, Pecorino cheese, and fine flour. It's an easy and authentic Italian recipe that pairs with your favorite sauce and comes together in under an hour.
Ingredients
- 16 oz whole milk ricotta
- 1 large egg, lightly beaten
- 5 ounces fresh spinach (about 1 standard container) or 3 oz frozen spinach, thawed and drained
- 1 ½ cups 00 flour plus more as needed
- ½ cup finely grated Pecorino cheese
- ½ teaspoon kosher salt
Instructions
- Prepare the spinach: If using fresh spinach, blanch it in salted boiling water for 30 seconds, then transfer it to a bowl of ice water. Drain and squeeze out as much liquid as possible. If using frozen spinach, thaw it completely and squeeze it very dry. Finely chop the spinach.
- Mix the dough: In a large bowl, combine the ricotta, spinach, Pecorino Romano, and salt. Gently mix until evenly incorporated. Add the egg and flour and mix just until a rough dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and gently knead until evenly combined and cohesive, about 1–2 minutes. The dough should be soft and slightly tacky, but not wet or sticking heavily to your hands. It will not be completely smooth like pasta dough. Add more flour only if needed, 1 tablespoon at a time.
- Shape the gnocchi: Divide the dough into portions and gently roll each portion into a rope about ¾ inch thick. Cut each rope into ¾-inch pieces. Lightly dust the work surface and dough with additional flour only as needed to prevent sticking. Avoid using too much flour, which can make the dough difficult to roll.
- Transfer the gnocchi to a parchment-lined baking sheet lightly dusted with flour. Arrange them in a single layer so they do not stick together. Repeat with the remaining dough
- Cook the gnocchi: Bring a large pot of generously salted water to a gentle boil. Add the gnocchi in batches and stir gently to prevent sticking. Cook until they float to the surface, about 2–3 minutes. Once they float, remove them immediately with a spider strainer or slotted spoon and transfer directly to your sauce of choice.
Notes
Tips:
- 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: 1servingCalories: 293kcalCarbohydrates: 27gProtein: 16gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 75mgSodium: 387mgPotassium: 262mgFiber: 1gSugar: 0.5gVitamin A: 2626IUVitamin C: 7mgCalcium: 277mgIron: 3mg
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