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Spinach and Ricotta Gnocchi with Herb Butter

The memory of my grandmother’s kitchen is forever intertwined with the aroma of freshly made pasta and the gentle simmer of her Sunday sauce. But even more than the sauce, I recall the pillowy softness of her gnocchi. While she made hers with potatoes, this recipe for Spinach and Ricotta Gnocchi brings back that same comforting feeling, but with a vibrant green hue and delicate flavor. Each bite is like a warm hug, a testament to the simple pleasures of homemade Italian food.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Dietary Type: Vegetarian

Ingredients

36 ounces fresh spinach, tough stems removed (2 lb 4 oz)
1 1/2 cups ricotta cheese
1 cup freshly grated Parmesan cheese, plus more for serving
3 eggs, lightly beaten
1 pinch freshly grated nutmeg
2/3 cup all-purpose flour, plus more for dusting
All-purpose flour, for dusting
Salt and pepper to taste

For the Herb Butter:

1/2 cup unsalted butter
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh sage

Equipment Needed

Large pot
Colander
Food processor (optional)
Large mixing bowl
Plastic wrap
Large, heavy-bottom skillet

Instructions

Begin by thoroughly washing the spinach. Place the washed spinach in a large pot with only the water that clings to its leaves after washing. Cover the pot and cook over low heat for 6-8 minutes, or until the spinach is completely wilted.
Drain the cooked spinach extremely well in a colander. This is a crucial step! You want to remove as much excess moisture as possible.
Squeeze out as much remaining liquid from the spinach as you can. Then, finely chop the spinach. You can use a food processor for this step to achieve a fine chop quickly, or simply chop it by hand.
In a large mixing bowl, combine the chopped spinach, ricotta cheese, half of the Parmesan cheese (reserve the other half for serving), the lightly beaten eggs, and the nutmeg. Season generously with salt and pepper to your liking.
Beat all of the ingredients together until they are thoroughly combined into a homogenous mixture.
Sift in the flour and lightly work it into the spinach mixture. Add just enough flour to create a workable dough that is not too sticky. Be careful not to overmix, as this can result in tough gnocchi.
Cover the bowl with plastic wrap and chill the gnocchi dough in the refrigerator for 1 hour. This resting period allows the flour to fully absorb the moisture and helps the gnocchi hold their shape during cooking.
After chilling, lightly flour your hands. Break off small pieces of the gnocchi mixture and gently roll them into walnut-size balls. Handle the dough as little as possible, as it is delicate.
Lightly dust the formed gnocchi with flour to prevent them from sticking together.
Bring a large pot of salted water to a rolling boil.
Carefully add the gnocchi to the boiling water. Cook for 2-3 minutes, or until they rise to the surface. This indicates that they are cooked through.
Remove the cooked gnocchi from the pot using a slotted spoon or skimmer and drain them well.
While the gnocchi are cooking, prepare the herb butter. In a large, heavy-bottom skillet, melt the butter over low heat.
Add the chopped fresh oregano and sage to the melted butter. Cook, stirring constantly, for about 1 minute, or until the herbs are fragrant and have infused their flavor into the butter. Be careful not to burn the butter.
Add the drained gnocchi to the skillet with the herb butter. Gently toss the gnocchi to coat them evenly with the fragrant herb butter.
Transfer the gnocchi to a serving dish. Sprinkle with the remaining Parmesan cheese.
Serve the Spinach and Ricotta Gnocchi immediately.

Expert Tips & Tricks

Don’t overwork the dough: Overmixing the dough will develop the gluten in the flour, resulting in tough, chewy gnocchi. Handle the dough gently and mix only until the ingredients are just combined.
Proper draining is key: Ensure the spinach is drained thoroughly. Excess moisture will make the dough sticky and require more flour, leading to denser gnocchi.
Test a gnocchi: Before cooking the entire batch, cook one gnocchi to test the consistency. If it falls apart in the water, add a little more flour to the dough.
Freeze for later: You can freeze uncooked gnocchi. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag for longer storage. Cook directly from frozen, adding a minute or two to the cooking time.

Serving & Storage Suggestions

Serve the Spinach and Ricotta Gnocchi immediately while they are warm and tender. The herb butter will coat each dumpling beautifully, and the freshly grated Parmesan cheese adds a salty, savory finish. This dish pairs wonderfully with a simple side salad or roasted vegetables.

Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently sauté them in a pan with a little extra butter or olive oil until heated through. You can also microwave them, but be careful not to overcook them, as they can become rubbery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	672 kcal	N/A
Calories from Fat	426 g	63%
Total Fat	47.4 g	72%
Saturated Fat	28 g	140%
Cholesterol	288.7 mg	96%
Sodium	738.1 mg	30%
Total Carbohydrate	31.2 g	10%
Dietary Fiber	7.4 g	29%
Sugars	2.1 g	N/A
Protein	35.3 g	70%

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular all-purpose flour. You may need to adjust the amount of flour slightly to achieve the desired consistency.
Vegan: Substitute the ricotta cheese with a plant-based ricotta alternative made from tofu or nuts. Use a flax egg or other egg replacer instead of chicken eggs. For the herb butter, use a vegan butter alternative. You can also substitute the parmesan cheese with nutritional yeast.
Different Herbs: Experiment with different herbs in the herb butter, such as thyme, rosemary, or basil.
Sauce Variations: While the herb butter is delicious on its own, you can also serve the gnocchi with a variety of other sauces, such as a creamy tomato sauce, pesto, or brown butter sage sauce.

FAQs (Frequently Asked Questions):

Q: Why are my gnocchi falling apart when I cook them?
A: This is usually due to too much moisture in the dough or not enough flour. Be sure to drain the spinach very well and add just enough flour to create a workable dough.

Q: Can I make the gnocchi ahead of time?
A: Yes, you can make the gnocchi ahead of time and store them in the refrigerator for a few hours before cooking. Be sure to dust them with flour to prevent them from sticking together.

Q: How do I know when the gnocchi are cooked?
A: The gnocchi are cooked when they rise to the surface of the boiling water.

Q: Can I freeze the cooked gnocchi?
A: Yes, you can freeze cooked gnocchi. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag for longer storage. Reheat them directly from frozen in a pan with a little butter or sauce.

Q: What can I serve with Spinach and Ricotta Gnocchi?
A: This dish pairs well with a simple side salad, roasted vegetables, or a grilled protein like chicken or fish.

Final Thoughts

I hope this recipe inspires you to create your own batch of these delightful Spinach and Ricotta Gnocchi. Don’t be intimidated by the process; it’s a rewarding experience that results in a truly delicious and comforting meal. Feel free to experiment with different herbs and sauces to personalize the dish to your liking. And please, share your creations and feedback – I’d love to hear about your culinary adventures! Perhaps pair these with a crisp glass of Pinot Grigio for a complete and satisfying experience. Buon appetito!

Spinach and Ricotta Gnocchi Recipe