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Spinach Ricotta Gnocchi

Simple Spinach and Ricotta Gnocchi

These soft pillowy dumplings are brought to life with the brightness of fresh baby spinach.  A drizzle of lemon zest, juice and olive oil and topped with parmesan and greens makes this a wonderful lunch, side dish or even first course for a dinner party!

Course Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

Basic Ricotta Gnocchi

  • 1 1/2 cups fresh ricotta (360 g) see Notes below
  • 1 cup finely grated parmesan (80 g)
  • 1 cup plain AP flour (150 g)
  • 3 eggs
  • 1 1/2 tsp sea or kosher salt , to start, depending on the saltiness of your ricotta and parmesan.
  • 3/4 tsp cracked pepper

Spinach Gnocchi

  • 1 tsp lemon zest
  • 1/4 cup lemon juice (60 ml)
  • 2 tbsp extra virgin olive oil
  • sea salt and cracked pepper
  • 10 1/2 oz baby spinach leaves (300 g)
  • 1 batch basic ricotta gnocchi
  • 2 cups fresh Arugula
  • 1/2 cup freshly shaved parmesan cheese

Instructions

Ricotta Gnocchi

  1. Place the ricotta, parmesan, flour, eggs, salt and pepper in a bowl.

  2. Mix until combined and a sticky dough is formed. Taste to see if it is salted enough to your taste.  Re-season now if needed.

  3. It will be sticky to roll out. Use a well floured surface and fingers when shaping.

Spinach Gnocchi

  1. Place the lemon zest, juice and olive oil in a small bowl and whisk together with a good pinch of salt and pepper. Set aside.

  2. Place the spinach in a large bowl. Cover with boiling water. Set aside for 1 minute.
  3. Drain and place the spinach (in batches) in a tea towel. Wrap up and squeeze the towel to remove any excess liquid.
  4. Finely chop the squeezed spinach and add to the ricotta gnocchi dough to combine.
  5. Lightly flour the counter.
  6. Divide the dough in half or even into four sections, and roll each piece into into a 1 1/2 inch (3 cm) thick long log. Slice the log into 3/4 inch or so pieces and place them on a lightly floured tray or platter.
  7. Cook the gnocchi in batches in a large pot of boiling salted water.
  8. They should be in the boiling water for about 2-3 minutes. They are cooked when they float to the surface.
  9. Remove with a slotted spoon or spider and place on a serving plate.
  10. Top with the lemon oil, fresh arugula and shaved parmesan.

Recipe Notes

This is the time to get fresh ricotta. It will make all the difference! Usually you can find it at deli counters or at cheese mongers.