Spinach and ricotta gnocchi

Spinach and ricotta gnocchi


Serves 4


  • 300g spinach, stems removed
  • 1 1/2 cups fresh ricotta
  • 3/4 cup (120g) plain flour
  • 1/2 cup (50g) freshly grated parmesan
  • 2 eggs
  • 4 cups (1L) vegetable or chicken stock
  • 1 cup (250ml) water


Fill a bowl with boiling water and plunge the spinach leaves. Leave for a minute to ‘blanch’ then drain.

Finely chop or snip the spinach then combine with the ricotta, flour, parmesan and eggs, seasoning well. This is a great job for the kids; ask them to help mix then roll small amounts of the mixture into little balls (they should be about the size of a walnut) then set aside on a lightly floured work surface. 

Place the stock and water in a saucepan and bring to the boil. Carefully transfer the gnocchi and cook for 5 minutes or until they float to the top. Using a slotted spoon, remove the gnocchi from the stock and divide among four bowls. Ladle over stock to taste then finish with a little extra parmesan and serve. 

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Serving Suggestions


  • You could just toss the gnocchi in a little melted butter or olive oil instead of serving with the broth.
  • Swap the spinach with grated, cooked beetroot for a bright pink alternative.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder. You can follow Sophie on Local is LovelyFacebookTwitter or Pinterest.

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