Recipe courtesy of Talluto's

Talluto's Spinach Gnocchi

  • Level: Intermediate
  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
  • Yield: approximately 2 pounds gnocchi
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1 pound whole milk ricotta, drained to remove excess moisture

10 ounces finely chopped spinach, excess moisture removed

2 large eggs

1 1/4 to 1 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

1/8 teaspoon white pepper

1/8 teaspoon nutmeg


  1. Combine ricotta, spinach, eggs, salt, pepper, and nutmeg in a bowl and mix thoroughly.
  2. Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should only be used if the dough is too sticky.
  3. Turn the dough onto a floured work surface.
  4. Divide the dough into workable pieces.
  5. With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter.
  6. Cut the cylinders into 1-inch pieces. Make a depression in each gnocchi to shape.
  7. In a large pot with 6 to 8 quarts of salted boiling water, add gnocchi and carefully stir to prevent sticking.
  8. As gnocchi start to cook they will float to the surface. Cook approximately 1 minute more.
  9. Remove gnocchi with slotted spoon or strainer. Add a saute pan with your favorite sauce or butter. Saute briefly. Add your choice of grated cheese and serve.

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