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Spinach-Ricotta Gnocchi

Scott Phillips

Yield: Makes 30 to 40 gnocchi

Servings: 6

Light and lovely, thanks to the homemade ricotta, these dumplings have a deep spinach flavor that needs little more than a simple sage-butter sauce. Serve as a first course or for a special lunch.


  • 1 lb. fresh spinach, stemmed
  • 2/3 cup homemade ricotta (drained 30 minutes to 2 hours) or good quality purchased ricotta
  • 2-1/2 oz. (2-1/2 cups) finely grated Parmigiano-Reggiano
  • 1 large egg, lightly beaten
  • Pinch freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  • Extra-virgin olive oil
  • 4 oz. (1/2 cup) unsalted butter, cut into 8 pieces
  • 6 fresh sage leaves

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 90
  • Sodium (mg): 630
  • Carbohydrates (g): 14
  • Fiber (g): 2
  • Protein (g): 10


  • Cook the spinach in a large pot of boiling water until tender, about 5 minutes. Drain, let cool, and then wring out excess liquid in a clean cloth. Finely chop and transfer to a large bowl.
  • Add the ricotta, 1-1/4 cups of the Parmigiano, the egg, nutmeg, 1 tsp. salt, and 1/2 tsp. pepper, and mix well.
  • Line a rimmed baking sheet with parchment. Put the flour in a wide shallow bowl. Roll rounded teaspoonfuls of the spinach mixture in the flour to form 1-inch balls. Transfer to the baking sheet.
  • Bring a large pot of well-salted water to a boil. Roll each gnocchi in the flour again to fully coat it (do not shake off excess flour); this helps keep them intact during cooking. Lightly oil a warm bowl. In batches of 8 to 10, simmer the gnocchi until they float, about 3 minutes. Using a slotted spoon, transfer them to the bowl.
  • Meanwhile, in a 10-inch skillet, cook the butter over medium-low heat until golden brown, about 5 minutes. Add the sage and cook until fragrant, about 3 minutes. Drizzle the butter over the gnocchi, top with the remaining Parmigiano, and serve.

Make Ahead Tips

Once shaped, the gnocchi can be covered with plastic wrap and refrigerated for up to 4 hours before cooking.


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Reviews (6 reviews)

  • briz04 | 09/19/2016

    This is an absolutely fabulous recipe. A beginner can do this easily the only thing that is critical to the success of the dish is that you make sure you bring the milk to 185 degrees, I often go to 190 degrees, when making the ricotta. Everything from there on will fall seamlessly into place. I have made the ricotta over 15 times now and will never go back to store bought.

  • melendy | 11/04/2015

    The taste is wonderful! Both times I've made it the gnocchi didn't hold their shape well. However, it may be because factors I've learned from reading others' reviews: cook longer, go by weight not volume, and adhere to the 1 inch diameter rule. Definitely a hit with my family, no matter the shape.

  • cincybrat | 08/06/2015

    This dish is outstanding, much better than plain old gnocchi. They were very tender, not at all gummy, and very tasty. I weighed the 2 1/2 cups of cheese and it's 10 ounces. I agree with the other reviewers that 5 ounces, 1 1/4 cups, is required for the gnocchi themselves. The author calls for the same amount for garnishing, although I didn't use all of it. Also, I cooked the spinach the easy way: rinse the spinach, put it in a big pot, and cook over medium heat, stirring, until all is dark green and wilted. I was careful to make the gnocchi in 1-inch balls, but my yield was only 24. Also, I didn't use all the butter, it seemed like too much.

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