Follow this simple spinach and ricotta gnocchi recipe for a twist on the classic gnocchi. Gnocchi are a satisfying and versatile way to eat pasta, complemented by all kinds of different sauces. Join us for a hands-on gnocchi masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect gnocchi and their delicious sauces.

  • 100g baby spinach leaves
  • 500g whole milk ricotta cheese
  • 100g freshly grated parmesan cheese
  • 125g all purpose flour
  • 2 large eggs
  • 1 clove garlic (squashed)
  • 10ml extra virgin olive oil
  • 1/2 teaspoon salt
  • Pinch ground nutmeg

How to make

Step 1

Cook spinach in pan with olive oil & whole garlic, stirring occasionally for about 1 minute.  Remove garlic, then drain and squeeze out liquid. Chop.

Step 2

Mix spinach, ricotta, parmesan,  flour, eggs, salt & nutmeg in a bowl until slightly sticky dough forms.

Step 3

Use 2 tablespoons to roll quenelles & place gnocchi onto a well-floured tray.  Coat your gnocchi well in flour, rolling them between your hands to create little pillow shapes and place back on tray.

Step 4

Add gnocchi to a pot of boiling, salted water. Once they have risen to the surface, cook for 4 minutes longer.  Using a slotted spoon, remove gnocchi from water & drain.

Step 5

Add to your favourite sauce.  Enjoy!

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