Spinach and Ricotta Cheese Gnocchi
Delight in the comforting flavors of homemade **Spinach and Ricotta Cheese Gnocchi**, a classic Italian-inspired dish that's as satisfying as it is elegant. This recipe pairs vibrant, nutrient-rich fresh spinach with creamy ricotta cheese, Parmesan, and a hint of nutmeg for a delicate, melt-in-your-mouth texture. Each soft, pillowy gnocco is crafted by hand, lightly seasoned, and cooked to perfection in just minutes. Serve with your choice of sauce—whether it’s a rich marinara, fragrant pesto, or a decadent brown butter sage sauce—for a restaurant-quality meal that’s easy to prepare in under an hour. Perfect for pasta lovers seeking a lighter, wholesome option, this recipe is ideal for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 300 grams Fresh spinach
- 250 grams Ricotta cheese
- 50 grams Parmesan cheese, grated
- 1 large Egg yolk
- 100 grams All-purpose flour
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 50 grams Butter (optional, for serving)
- 10 leaves Fresh sage leaves (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the fresh spinach and blanch for 1-2 minutes until wilted.
Drain the spinach and rinse it under cold water to stop the cooking process. Squeeze out as much water as possible, then finely chop the spinach.
In a large mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, egg yolk, nutmeg, salt, and black pepper. Mix until well incorporated.
Add the flour to the bowl and gently fold it into the mixture. Be careful not to overmix; the dough should be soft but not sticky.
On a well-floured surface, divide the dough into 4 equal portions. Roll each portion into a long rope, about 2 cm in diameter. Cut the rope into 2 cm pieces to form the gnocchi.
If desired, lightly press each piece with a fork to create ridges that help hold the sauce.
Bring a large pot of salted water to a boil. Drop the gnocchi into the water in small batches, ensuring they don't stick together. They are done when they float to the surface, about 2-3 minutes.
Using a slotted spoon, remove the cooked gnocchi and transfer them to a plate or serving dish.
For an optional serving suggestion, melt butter in a skillet over medium heat. Add fresh sage leaves and cook until the butter is golden brown and the sage is crispy. Toss the cooked gnocchi in the butter sauce before serving.
Serve the Spinach and Ricotta Cheese Gnocchi warm with your choice of sauce, such as marinara, pesto, or the optional brown butter sage sauce.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 1.5 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1912 mg | 147% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
