Go Back
- 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup all-purpose flour (plus extra for dusting) - 1 large egg - 1/2 teaspoon salt - 1/2 teaspoon freshly grated nutmeg - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - 1/2 cup heavy cream - Freshly ground black pepper to taste - Fresh basil leaves for garnish The fresh spinach gives your gnocchi a bright green color and a lovely taste. It also adds vitamins and minerals. Ricotta cheese brings creaminess and richness to the dish. The egg helps bind the ingredients together. All-purpose flour gives structure to the gnocchi. Nutmeg adds warmth and depth, while Parmesan cheese gives a salty kick. Garlic adds flavor to the sauce, and heavy cream creates a smooth texture. Lastly, fresh basil makes the dish pop with color and fragrance. If you can’t find fresh spinach, try frozen spinach. Make sure to thaw and drain it first. For a lighter option, use low-fat ricotta cheese. You can swap all-purpose flour with gluten-free flour if needed. Instead of heavy cream, use half-and-half or a non-dairy milk for a lighter sauce. If you want a different flavor, try using feta cheese instead of Parmesan. {{ingredient_image_1}} To start, take a large bowl. Mix 2 cups of chopped fresh spinach, 1 cup of ricotta cheese, 1 cup of flour, 1 egg, 1/2 teaspoon of salt, and 1/2 teaspoon of nutmeg. Stir the mix until it forms a soft and slightly sticky dough. If the dough feels too sticky, add flour one tablespoon at a time. Now, dust a clean surface with flour. Divide the dough into four equal parts. Roll each piece into a long rope, about ½ inch thick. Cut each rope into 1-inch pieces. For added texture, use a fork to press ridges onto each piece. This helps the sauce stick better. Bring a large pot of salted water to a boil. Carefully drop the gnocchi in batches. Cook until they float to the top, which takes about 2 to 3 minutes. Use a slotted spoon to remove them and place them on a plate. In a large skillet over medium heat, add 2 tablespoons of olive oil and 2 minced garlic cloves. Sauté until the garlic smells good, about 30 seconds. Then, pour in 1/2 cup of heavy cream. Let it simmer for 2 to 3 minutes. Stir in 1/4 cup of grated Parmesan cheese until it melts and becomes smooth. Season with salt and black pepper to taste. Add the cooked gnocchi to the skillet with the cream sauce. Gently toss everything together. Warm it through for about 2 minutes. This lets the gnocchi soak up the flavors. Plate the creamy spinach ricotta gnocchi. Garnish with fresh basil leaves and more Parmesan cheese if you like. This dish is perfect for a cozy dinner! To make the best gnocchi, you need fresh ingredients. Always use fresh spinach and creamy ricotta. Measure your flour carefully. Too much flour makes gnocchi heavy. A light touch is key when mixing. Mix until just combined to keep the dough soft. One common mistake is overworking the dough. If you mix too much, your gnocchi can turn tough. Avoid adding too much flour too soon; only add more if the dough sticks. Another mistake is not boiling the water enough. Use a large pot of boiling water for best results. For a creamy sauce, use heavy cream. Heat it gently with garlic. Add Parmesan cheese slowly to ensure it melts well. If the sauce is too thick, add a splash of pasta water. This keeps the sauce silky and light. Don’t forget to season with salt and pepper for flavor. Pro Tips Use Fresh Spinach: Fresh spinach adds a vibrant flavor and color to the gnocchi. For best results, wash and chop it right before using. Don't Overwork the Dough: When mixing the dough, be careful not to overwork it. Overmixing can make the gnocchi tough instead of light and fluffy. Perfect Cooking Time: Gnocchi is done cooking when it floats to the surface of the boiling water. Keep an eye on them to avoid overcooking. Enhance the Sauce: Feel free to add herbs like thyme or oregano to the cream sauce for an extra layer of flavor. A splash of white wine can also elevate the sauce. {{image_2}} You can add protein to your creamy spinach ricotta gnocchi. Chicken or shrimp works well. For chicken, cook diced chicken breast in the skillet. Make sure it's cooked through. Then, add it to the cream sauce before mixing in the gnocchi. For shrimp, just sauté them in the garlic and olive oil. Once they turn pink, add the cream and gnocchi. This adds flavor and makes the dish more filling. If you need gluten-free gnocchi, use gluten-free flour. You can find blends made from rice, almond, or cassava flour. Just replace the all-purpose flour with this gluten-free option. The texture may change slightly, but the taste remains delicious. Always check your flour package for the right amount and instructions. To make this dish vegan, swap the ricotta cheese for a tofu-based substitute. Blend firm tofu with nutritional yeast, lemon juice, and a bit of salt. For the cream, use coconut cream or cashew cream. This gives you that rich taste without dairy. Choose a vegan pasta option for the gnocchi or make your own with flour and water. Enjoy your tasty vegan spin on this dish! To keep your creamy spinach ricotta gnocchi fresh, store it in an airtight container. Let it cool to room temperature first. Place layers of parchment paper between gnocchi if you stack them. This helps prevent sticking. Store it in the fridge for up to three days. When you're ready to enjoy your gnocchi again, reheat it gently. You can use a skillet or the microwave. For the skillet, add a bit of cream or water to keep it moist. Heat on low until warm, stirring occasionally. In the microwave, heat it in short bursts of 30 seconds. Stir in between to ensure even heating. If you want to freeze gnocchi, do it before cooking. Place the uncooked gnocchi on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer bag. This keeps them fresh for up to three months. When ready to cook, you can boil the frozen gnocchi directly without thawing. Just add a couple of extra minutes to the cooking time. To make gnocchi from scratch, you need just a few simple steps. Start by mixing fresh spinach, ricotta cheese, flour, an egg, salt, and nutmeg in a bowl. Stir until the mixture forms a soft dough. Dust your surface with flour, then roll the dough into ropes. Cut the ropes into small pieces. Use a fork to create ridges on each piece. These ridges help the sauce stick. Yes, you can use frozen spinach! Just make sure to thaw and drain it well. Remove any extra water before mixing it into your dough. This helps keep the gnocchi from getting too wet. Frozen spinach works well and can save you time in the kitchen. You know the gnocchi is cooked when it floats in the boiling water. This usually takes about 2-3 minutes. Once they rise to the top, they are ready to be removed. Use a slotted spoon for easy handling. Creamy spinach ricotta gnocchi pairs nicely with a simple salad. A light arugula salad with lemon dressing adds a fresh touch. Garlic bread is also a great side to soak up the creamy sauce. For a heartier meal, serve it with grilled chicken or shrimp. Homemade gnocchi can last in the fridge for about 2 days. If you want to keep it longer, freeze it! Place the uncooked gnocchi on a baking sheet to freeze first. Once frozen, transfer them to a bag. They can last in the freezer for up to 2 months. In this post, we explored the whole process of making creamy spinach ricotta gnocchi. We covered the ingredients, steps, and tips to help you succeed. You can experiment with variations like adding chicken or using gluten-free options. Remember to store gnocchi properly for best taste later. Enjoy making this dish and have fun with it. You can impress your friends and family with your new skills!

Creamy Spinach Ricotta Gnocchi

A delicious and creamy gnocchi dish made with fresh spinach and ricotta cheese, topped with a rich cream sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 1 large egg
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly grated nutmeg
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 0.5 cup heavy cream
  • to taste freshly ground black pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large bowl, mix the chopped spinach, ricotta cheese, flour, egg, salt, and nutmeg. Stir until the ingredients are well combined, creating a soft but slightly sticky dough. If necessary, add more flour a tablespoon at a time until the dough is workable.
  • Dust a clean surface with flour. Divide the dough into four equal portions. Roll each portion into a long rope about ½ inch thick. Cut the ropes into 1-inch pieces, then use a fork to create ridges on each piece, if desired.
  • In a large pot of boiling salted water, carefully drop in the gnocchi in batches. Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove the cooked gnocchi and transfer them to a plate.
  • In a large skillet over medium heat, add the olive oil and minced garlic. Sauté until the garlic is fragrant, about 30 seconds. Pour in the heavy cream and simmer for 2-3 minutes. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and freshly ground black pepper to taste.
  • Add the cooked gnocchi to the skillet with the cream sauce. Gently toss to coat the gnocchi evenly in the sauce, warming everything through for an additional 2 minutes.
  • Plate the creamy spinach ricotta gnocchi and garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese, if desired.

Notes

Add more flour if the dough is too sticky.
Keyword cream sauce, gnocchi, ricotta, spinach