Spinach & Ricotta Gnocchi


  • 220g spinach
  • 1 garlic clove
  • 200g smooth ricotta
  • 80g parmesan cheese
  • 150g plain flour
  • OR 150g wholemeal flour
  • 2 eggs
  • 3/4 tsp ground nutmeg (or fresh if you have some!)
  • pepper
  • sauce of your choice (see NOTES for ideas)


  • Prep Ingredients: Crush the garlic clove and finely grate the parmesan cheese.
  • If using English Spinach/Silverbeet, de-stem first and place in a large bowl. Pour boiling water over the spinach and allow to wilt for a couple of minutes.
  • Drain the water off the spinach and when cool enough to handle, wrap in a clean tea towel and wring out as much of the water as possible.
  • Once drained, chop the spinach finely or place in a food processor. Add to a large bowl
  • To the spinach, add the garlic, ricotta, parmesan, flour, eggs and nutmeg. Season with pepper.
  • Use a fork to gently combine the ingredients into a soft dough. If it is too sticky, add some extra flour. If it is too dry, you can add some extra ricotta (but don't be afraid to just leave some of the flour on the sides of the bowl).
  • With wet hands, form the dough into teaspoon sized balls/nuggets. Place on a floured tray as a single layer (as otherwise they stick together!)
  • Refridgerate for at least 30mins to help set the gnocchi - you can prepare any chosen sauce in the meantime.
  • When ready to cook the gnocchi, bring a large saucepan of water to the boil. You will likely need to cook the gnocchi in 2-3 batches to avoid overcrowding the pan.
  • Place the gnocchi in the water. They will sink to the bottom. Once they rise, let them simmer just for an extra 30-60 seconds, then remove with a slotted spoon to place on a plate.
  • Repeat for the other batches before serving with your chosen sauce/sides.


Butter & Sage:
Once you have cooked the gnocchi, heat a frypan to medium-high heat. Add a generous dollop of butter to the pan and allow to melt and slightly brown. Add some fresh sage to the butter and heat until fragrant. Next, add the gnocchi and allow to fry in the sauce. Serve & enjoy!

Before cooking the gnocchi, heat a fry-pan to medium heat and add a bottle of tomato passata. Bring to a gentle boil and add some dried or fresh basil. Bring down to a simmer while you cook the gnocchi. Once all components are done, serve gnocchi on the plate and top with the passata and extra grated parmesan.

Sauteed Veggies:
Before cooking the gnocchi, heat a fry-pan to medium-high heat. Add a generous dollop of butter and allow to melt before adding chopped veggies of your choosing – we love sauteing mushrooms and zucchini until tender, before adding some cherry tomatoes until soft. While the tomatoes are cooking away, cook the gnocchi.
Add the gnocchi to the veggie, buttery mix and allow to brown and coat with the flavours. Serve on a plate with an optional extra sprinkle of parmesan.