Recipes / Dinner

Spinach Ricotta Gnocchi

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Spinach Ricotta Gnocchi

Kelly
The Cook
6 Servings
10 Ingredients
17 Comments

A lighter version of an Italian favorite, Spinach Ricotta Gnocchi is fantastic with sage butter or your best marinara.

Read More
6 Servings
10 Ingredients
17 Comments

Ingredients

  • 2 cups cook and chop Spinach
  • 2 cups Ricotta Cheese
  • 3 tablespoons Parmesan, grated #1
  • 2 tablespoons Egg Yolk
  • ⅛ teaspoons Kosher Salt
  • ⅛ teaspoons Black Pepper
  • 2 tablespoons Butter, Unsalted #1
  • 3 tablespoons Parmesan, Grated #2
  • 2 tablespoons Butter, Unsalted #2
  • 2 tablespoons Sage, Fresh

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a mixing bowl, combine spinach, ricotta, Parmesan #1, egg yolks, and season with salt and pepper.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a mixing bowl, combine spinach, ricotta, Parmesan #1, egg yolks, and season with salt and pepper.
  2. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach.
  3. Shape the mixture into balls about the size of walnuts.
  4. Place balls in baking pan.
  5. Top with butter #1 and Parmesan #2.
  6. Place butter #2 and sage into a medium saucepan.
  7. Saute until sage turns brown.
  8. Bake at 350 degrees for about 15 minutes until cooked through.
  9. Serve gnocchi with sage butter.

Categories

spring, summer, traditional, vegetarian, real-food, soy-free, fish-free, shellfish-free

Categories

spring, summer, traditional, vegetarian, real-food, soy-free, fish-free, shellfish-free

17 Comments

Join the discussion

  4. My husband told me we should eat these w/ every meal. I made 1/2 w/ ricotta and 1/2 w/ cottage cheese. Tastes almost the same but the cottage cheese ones spread more when cooking instead of staying in a ball.

    1. Yes you could definitely do half and half, and yes they’ll probably spread out more but you could try adding another egg to bind them some more, or straining the cottage cheese so you only get curds. Thanks for sharing!

  5. Hi Kelly,
    Your family is so lucky, all of your recipes are always great, just like this one. It just looks delicious! Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  6. A friend just sent me a recipe for homemade ricotta – I am so excited to use it in this recipe!

  7. My husband suggested turning this into a manacotti, or serving it with noodles of some sort. Do you any of you creative minds have an idea of how I could do that?
    Also, mine did NOT come out as balls, how could’ve I made them more firm?

    1. Brianna you can just use it as a filling in manicotti shells. As for more firm I would suggest checking the ratios again maybe more egg?

  8. I make these for my toddler as they make great finger foods and are tasty enough to feed the rest of the family as well. I had been following a different recipe but the ratios are awkward–this one is much more user friendly as it uses a whole container of ricotta. A couple suggestions I would give to anyone trying this recipe are: 1) If you aren’t trying to use up a bountiful spinach harvest, by all means use frozen (1-16 oz bag ought to do it), but in either case make sure to squeeze out the water very well before adding to the ricotta; 2) Use to use a food processor to blend everything together to ensure the spinach is very finely chopped, this also help the balls hold their shape.And P.S., technically these are gnudi, not gnocchi, though they are so tasty no one who eats them will bother correcting you 🙂

  9. These came out horribly for me! I used frozen spinach so maybe it was too watery but they were loose and very very bland except for the massive amounts of butter. It ended up tasting like a super weird omelet. I ended up not even using the sage butter because there was so much butter already. I think I will try once more with frozen whole spinach leaves instead of frozen chopped to make it easier to drain without loosing all the spinach, less butter and more pepper, maybe some garlic and a touch of paprika to go with the woodiness of the sage.

  10. Hi! I’m new around here and am using my quarantine time to prep some meals for all my grown kids. I have a question: what does “prep from frozen” mean?
    Thanks!

    1. Hi Maura! What a great use of your time! No doubt you’re kids will appreciate it! Freeze for later are the steps to prepare and freeze the meals. Make from Frozen are the steps to cook or reheat that meal that you froze. (These are the instructions you would attach to the meals letting your kids know how to get them ready to eat.). Make it Now instructions are the steps if you want to just cook the meal for dinner tonight with fresh ingredients – no freezing required. Happy Cooking!!

    1. Basil would be an okay substitute. It wouldn’t be on the top of at the top of the list if you had others to choose from – like Marjoram or Rosemary, but since you have a fresh plant – go for it!