Spinach-ricotta gnocchi as a fresh spring dish with seasonal vegetables and herbs
Spring Recipe

Spinach and ricotta gnocchi

Gnocchi are fried until golden brown, then mixed with onion, spinach, ricotta, lemon and a little water until creamy. Ricotta must not boil too much, otherwise the sauce will become granular; Parmesan and nutmeg are added only to taste. An equally creamy version is achieved with chard instead of spinach and cream cheese instead of ricotta.

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Total time 40 min
Calories 560 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

This is what spinach-ricotta gnocchi is all about

Ricotta must not boil too much, otherwise the sauce will become granular; Parmesan and nutmeg are added to taste. Gnocchi are fried until golden brown, then mixed with onion, spinach, ricotta, lemon and a little water until creamy. Swiss chard instead of spinach and cream cheese instead of ricotta creates an equally creamy version.

Quick Dinners Spring Recipes Vegetarian Dinners Lunch

Recipe

Spinach and ricotta gnocchi

Gnocchi are fried until golden brown, then mixed with onion, spinach, ricotta, lemon and a little water until creamy. Ricotta must not boil too much, otherwise the sauce will become granular; Parmesan and nutmeg are added only to taste.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Wash the baby spinach thoroughly and spin dry, finely dice the onion and grate the Parmesan. Tempering the ricotta, grate the lemon zest and make a wide pan for the gnocchi.

  2. 2

    Prepare

    Gnocchi are fried until golden brown, then creamy with onion, spinach, ricotta, lemon and a little water.

  3. 3

    Check for doneness

    Ricotta must not boil too much, otherwise the sauce will become granular; Parmesan and nutmeg are added to taste.

  4. 4

    Serve

    Toss the gnocchi in the ricotta sauce until evenly coated, finish with the lemon grated, Parmesan cheese and a little nutmeg and serve straight from the warm pan.

Kitchen know-how

Tips for Spinach and ricotta gnocchi

Important for spinach-ricotta gnocchi

Ricotta must not boil too much, otherwise the sauce will become granular; Parmesan and nutmeg are added to taste.

Variations

How to adapt this recipe

With Swiss chard instead of spinach and cream cheese instead of ricotta, an equally creamy version succeeds.

Nutrition per serving

560kcal
64.0 gCarbohydrates
23.0 gProtein
23.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Spinach and ricotta gnocchi

Weigh gnocchi, prepare baby spinach and keep ricotta separate, then start the main cooking process for spinach-ricotta gnocchi.

Ricotta must not boil too much, otherwise the sauce will become granular; Parmesan and nutmeg are added to taste.

Cool the spinach-ricotta gnocchi quickly. If you heat it again, note: Ricotta must not boil too much, otherwise the sauce will become granular; Parmesan and nutmeg are added only to taste. Heat the leftovers only once completely.

With Swiss chard instead of spinach and cream cheese instead of ricotta, an equally creamy version succeeds.

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