Spinach and Ricotta Gnocchi

This is a gnocchi that Popeye would be proud of. Packed with spinach and creamy ricotta, these little morsels are like soft pillows--delicate yet so easy to make. You could serve them with a little red sauce, but for easier cleanup, I highly recommend just a sprinkle of Parmesan cheese and that's it!
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Kosher salt

One 10-ounce box frozen chopped spinach, thawed

1 cup whole-milk ricotta cheese

2/3 cup freshly grated Parmesan cheese, plus 2 tablespoons for serving

1 egg yolk

2 tablespoons all-purpose flour, plus more for dusting


  1. Bring a large pot of salted water to a boil.
  2. Squeeze the spinach completely dry, in small handfuls, over a bowl. Transfer the spinach to a food processor. Add the ricotta, 2/3 cup Parmesan, they egg yolk and 2 tablespoons flour; pulse until the spinach is very finely chopped and the mixture is thoroughly combined.
  3. Lightly dust your hands with flour so the mixture doesn’t stick to your hands.
  4. Scoop 1 teaspoon of the spinach mixture and roll into a ball. Place on a plate and cover with wax paper or parchment. Repeat with the remaining mixture. You should have about 40 gnocchi.
  5. Working in batches, boil the gnocchi until they rise to the surface, about 3 minutes. Drain the gnocchi with a slotted spoon or mesh spider and transfer to a plate or bowl. Sprinkle with Parmesan, let cool slightly and serve.

Cook’s Note

The gnocchi can be made ahead and frozen. Place the uncooked gnocchi in a single layer on a baking sheet tray and freeze for 30 minutes. Transfer to a resealable plastic bag, label and freeze for up to 4 months. Thaw to room temperature then proceed with boiling.

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