• Ricotta And Spinach Gnocchi ( Gnocchi Verdi Con Ricotta)

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    • 50 gm butter
    • 1 bn fresh marjoram
    • 500 gm blanched spinach leaves squeezed dry
    •     sea salt
    • 300 gm fresh ricotta cheese
    • 90 gm plain flour
    • 3 x egg yolks
    • 1/2 x nutmeg grated
    • 150 gm parmesan freshly grated
    •     sage butter (qv)


    1. Heat the butter add in the marjoram and cook for a minute.
    2. Add in the spinach and stir to combine the flavours.
    3. Season leave to cold then chop roughly.
    4. In a large bowl lightly beat the ricotta with a fork then sieve in the flour.
    5. Add in the egg yolks the nutmeg and parmesan and finally mix in the cooled spinach mix till well combined.
    6. Taster for seasoning.
    7. Dust a baking tray with flour.
    8. Using 2 dessert spoons take a small spoonful of mix and using the one spoon mould the mix so which it forms a gnoccho.
    9. Place on the floured baking tray.
    10. The gnocchi should all be the same size about 2cm diameter.
    11. Bring a large pan of water to the boil then lower the heat to a simmer.
    12. Gently place the gnocchi in the water in batches it is important not to overcrowd the pan.
    13. When the gnocchi come back to the surface remove carefully with a slotted spoon and briefly place the spoon on kitchen paper to drain off excess water.
    14. Serve immediately in hot plates with sage butter and extra parmesan
    15. We have adapted the traditional recipe by adding marjoram to the spinach and reducing the amount of flour that results in lighter gnocchi.
    16. Serves 6

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