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

Spinach ricotta gnocchi

Gnocchi are roasted golden brown, then combined with onion, spinach, ricotta, lemon and a little water creamy. Ricotta is not allowed to cook strongly, otherwise the sauce becomes grainy; Parmesan and nutmeg are added to the seasoning. With mangold instead of spinach and cream cheese instead of ricotta, an equally creamy variant succeeds.

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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

What matters is spinach ricotta gnocchi

Ricotta is not allowed to cook heavily, otherwise the sauce becomes grainy; Parmesan and nutmeg come first to taste. Gnocchi are roasted golden brown, then combined with onion, spinach, ricotta, lemon and some water creamy. With mangold instead of spinach and cream cheese instead of ricotta, an equally creamy variant succeeds.

Quick Dinners Spring Recipes Vegetarian Dinners Lunch

Recipe

Spinach ricotta gnocchi

Gnocchi are roasted golden brown, then mixed with onion, spinach, ricotta, lemon and a little water creamy. Ricotta must not cook strongly, otherwise the sauce becomes grainy; Parmesan and nutmeg come first to taste.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Wash the baby spinach thoroughly and spin dry, dice the onion finely and rub the parmesan. Temperate ricotta, rub lemon peel and provide a wide pan for the gnocchi.

  2. 2

    Prepare

    Gnocchi are roasted golden brown, then mixed with onion, spinach, ricotta, lemon and some water creamy.

  3. 3

    Check for doneness

    Ricotta is not allowed to cook heavily, otherwise the sauce becomes grainy; Parmesan and nutmeg come first to taste.

  4. 4

    Serving

    Swirl the gnocchi in the ricotta sauce until they are evenly coated. Finish with lemon zest, parmesan and little nutmeg and serve directly from the warm pan.

Kitchen know-how

Tips for Spinach ricotta gnocchi

Important for spinach ricotta gnocchi

Ricotta is not allowed to cook heavily, otherwise the sauce becomes grainy; Parmesan and nutmeg come first to taste.

Variations

How to adapt this recipe

With mangold instead of spinach and cream cheese instead of ricotta, an equally creamy variant 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 ricotta gnocchi

Weigh gnocchi, prepare baby spinach and prepare ricotta separately. Start the main cooking process for spinach ricotta gnocchi only afterwards.

Ricotta is not allowed to cook heavily, otherwise the sauce becomes grainy; Parmesan and nutmeg come first to taste.

Cool the spinach ricotta gnocchi quickly. Note when reheating: Ricotta must not cook strongly, otherwise the sauce will be granular; Parmesan and nutmeg will only be added to the seasoning. Only heat up the remains once completely.

With mangold instead of spinach and cream cheese instead of ricotta, an equally creamy variant succeeds.

Keep cooking

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