Spinach and Ricotta Gnocchi


Christmas was amazing this year! We stayed home and I of course missed seeing family, but it was so so nice to just relax at home together. We got together with some of our neighbors on Christmas Eve and the days following Christmas. It was just such a nice holiday. I can’t say enough good things about missing out on the holiday travel. Rajat’s sister’s family was in India for the holiday, and once they returned we got together to celebrate Rajat’s birthday and a late-Christmas. My sister-in-law made these delicious spinach and ricotta gnocchi over greens. It was light and delicate and a perfect family meal. 

The cousins seemed pretty happy to be reunited and playing together again after not seeing each other for a few weeks. It’s so cute to watch my son begin to bond and enjoy spending time with his cousins! Oh…and Roshi turned 9 months at the end of December!





The recipe is originally from A Cup of Jo food blog. My SIL added more flour than the original recipe to be sure it held together. I would say start with less flour and slowly add more. The more flour you add, the less light and the less ricotta flavor you will achieve. However, too little flour and the dumplings are hard to work with and very delicate. So, I would say play with it and find a balance.

Spinach and Ricotta Gnocchi


For the Gnocchi:

  • 1 1/2 cups fresh ricotta
  • 1 cup finely grated parmesan
  • 1 cup all-purpose flour (plus up to 3/4 cup more depending on how wet or dry you want the dough)
  • 3 eggs
  • 1 1/2 tsp sea salt flakes
  • black pepper
  • 10 1/2 oz baby spinach leaves or frozen spinach, thawed

For the Meal:

  • arugula
  • 1 tsp finely grated lemon zest
  • 1/4 cup lemon juice
  • salt and pepper
  • 2 tbsp extra virgin olive oil
  • Grated Parmesan



  1. For the gnocchi dough, place the ricotta, parmesan, flour, eggs, salt, and pepper in a large bowl.
  2. If using fresh spinach, place spinach in large heat proof bowl and cover with boiling water. Leave for 1 minute. Drain and squeeze excess moisture in cheese cloth. If using frozen, thaw spinach. Squeeze excess moisture in cheese cloth. Finely chop the spinach once the moisture is removed.
  3. Add Spinach to the gnocchi dough and combine ingredients.
  4. Turn out the dough on a floured surface. Divide the dough in half and roll each piece into a 1 inch wide log. Slice the log into 3/4 inch thick pieces. Leave pieces as is, or dimple each one with finger or roll on a fork to create lines. Place pieces on floured tray until ready to cook.
  5. Cook the gnocchi in two batches in a large pot of salted boiling water. They should cook in about 2-3 minutes or until they rise to the surface. Remove from water with a slotted spoon.
  6. Mix lemon zest, lemon juice, oil, salt, and pepper in a bowl.
  7. To serve, make a bed of arugula in a bow, top with gnocchi, and drizzle with lemon/olive oil dressing. Top with grated parm and freshly cracked black pepper.



2 thoughts on “Spinach and Ricotta Gnocchi

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