Spinach Ricotta Gnocchi
Soft, pillowy gnocchi loaded with nutritious spinach and creamy ricotta, paired with a rich, flavorful tomato sauce. Quick to make, high in protein, and fiber-rich, this dish is a perfect healthy comfort food for weeknights or casual gatherings.
Equipment
- Medium mixing bowl (1)
- Plastic wrap – 1 sheet
- Large Pot – 1
- Slotted spoon – 1
- Medium Saucepan – 1
- Measuring cups and spoons – as needed
- Knife and Cutting Board: 1 each
Ingredients
For the Gnocchi:
- 15 oz ricotta cheese whole milk
- 1 cup semolina flour
- 3 large egg yolks
- 10 oz frozen spinach thawed and drained
- ¾ cup Parmesan cheese finely grated (plus extra for serving)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Sauce:
- 2 Tbsp olive oil
- 1 medium white onion diced
- 2 tsp garlic minced
- 28 oz crushed tomatoes
- 2 Tbsp fresh parsley minced (plus extra for garnish)
- ½ tsp sugar
- ¾ tsp kosher salt
- ½ tsp black pepper
Instructions
- Prepare the Spinach: Begin by carefully thawing your frozen spinach, either by leaving it in the refrigerator overnight or using a microwave. Once thawed, transfer it to a clean kitchen towel or several layers of paper towels. Press firmly to remove any excess moisture. Removing this liquid is crucial to ensure your gnocchi dough holds together and doesn’t become too wet or sticky.
- Combine Gnocchi Ingredients: In a medium-sized mixing bowl, add the ricotta cheese, semolina flour, egg yolks, drained spinach, Parmesan cheese, salt, and black pepper. Using a spatula or wooden spoon, gently fold the ingredients together until a smooth, slightly sticky dough forms. Make sure all ingredients are evenly distributed—spinach and cheese should be fully incorporated without overmixing, which could make the gnocchi dense.
- Let the Dough Rest: Cover the bowl tightly with plastic wrap and allow the dough to rest at room temperature for approximately 30 minutes. This resting period allows the semolina flour to hydrate fully and makes rolling the gnocchi easier. You can use this time to prepare your sauce so that everything is ready when the gnocchi is cooked.
- Shape the Gnocchi: Once the dough has rested, lightly dust your work surface with semolina flour to prevent sticking. Take a portion of the dough and roll it into a thick log, about 1 inch in diameter. Continue rolling gently, ensuring the log maintains an even thickness. Using a sharp knife, cut the log into approximately 1-inch pieces. If desired, gently roll each piece along the tines of a fork to create the classic gnocchi ridges, which help the sauce cling beautifully.
- Boil the Gnocchi: Bring a large pot of water to a rolling boil and season generously with salt. Carefully add the gnocchi in batches to avoid overcrowding the pot. Stir gently once or twice to prevent sticking. Cook until the gnocchi rise to the surface, which usually takes about 1–2 minutes. Once floating, allow them to cook an additional 30 seconds to ensure they are tender throughout.
- Remove and Drain Gnocchi: Using a slotted spoon, carefully lift the cooked gnocchi out of the water and transfer them to a large bowl. Avoid letting them sit in the water for too long, as this can make them soggy. You can cover them lightly to keep them warm while finishing the sauce or cooking the remaining batches.
- Prepare the Tomato Sauce: While the gnocchi cooks, heat a medium saucepan over medium-high heat and add olive oil. Once the oil shimmers, add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft, translucent, and slightly golden.
- Add Garlic and Seasonings: Reduce the heat slightly and add the minced garlic to the pan. Sauté for 30–60 seconds until fragrant, being careful not to burn it. Next, pour in the crushed tomatoes, stir in the minced parsley, sugar, salt, and black pepper. Mix thoroughly to combine all the flavors evenly.
- Simmer the Sauce: Lower the heat to medium-low and let the sauce simmer gently for about 20 minutes, stirring occasionally. This slow simmer allows the flavors to meld together, producing a rich and balanced sauce. Taste occasionally and adjust seasoning with extra salt, pepper, or sugar if necessary.
- Plate the Gnocchi: Spoon a generous portion of the tomato sauce onto individual plates. Arrange the cooked gnocchi on top of the sauce, making sure each piece is coated lightly.
- Garnish and Serve: Finish the dish with a drizzle of extra virgin olive oil, a sprinkle of freshly grated Parmesan, and a handful of chopped fresh parsley. Serve immediately while hot. The gnocchi should be soft, tender, and flavorful, with the sauce perfectly complementing the creamy ricotta and earthy spinach.
- Enjoy Your Homemade Gnocchi: Take a moment to savor your creation! This homemade spinach ricotta gnocchi is ideal for a comforting weeknight dinner, a special family meal, or even a meal-prep option that reheats beautifully. Pair it with a light green salad or a glass of your favorite wine for a complete, satisfying Italian-inspired meal.
Notes
- Always thoroughly drain thawed spinach to prevent sticky or soggy gnocchi.
- Use whole-milk ricotta for a creamier, richer texture.
- Let the dough rest for at least 30 minutes; this allows the semolina to absorb moisture and makes rolling easier.
- Roll gnocchi pieces to roughly the same size to ensure even cooking.
- Dust the work surface with semolina flour to prevent sticking while shaping.
- Cook gnocchi in small batches to avoid overcrowding and ensure they float properly.
- Optional: Press each gnocchi lightly with a fork to create ridges that hold sauce better.
- Taste and adjust seasoning in both dough and sauce for the best flavor balance.
- Serve immediately for the best texture, or store using proper freezing/refrigeration methods for later use.
