Spinach and Ricotta Gnocchi
These attractive green spinach and ricotta gnocchi originated in Tuscany where, confusingly, they were known as ravioli.
Ingredients
- 12 oz cooked spinach, well drained and finely chopped
- 1 container (8 oz) ricotta, mashed until smooth
- Salt
- Pepper
- Nutmeg
- 2 eggs
- 1 cup freshly-grated Parmesan cheese
- 3 tbsp flour
- 5 tbsp butter, melted
Ingredients for 4 servings (860 g) · the original recipe
Method
- 1
Put the spinach, ricotta, and seasonings in a saucepan. Cook gently, stirring continuously, for 5 minutes.
Stovetop - 2
Turn off the heat, then beat in the eggs, 3 tbsp of the Parmesan, and the flour to make a dough.
- 3
Chill the dough for at least 4 hours.
- 4
Gently shape dough into small rounds and roll them in a very small amount of flour.
- 5
Poach them in boiling water until they float to the surface. Drain and set aside.
- 6
Toss the gnocchi with melted butter, and top with remaining Parmesan cheese.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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