Spinach Gnocchi

Delicate homemade gnocchi made with spinach, ricotta, and parmesan cheese. These light and fluffy dumplings are a perfect vegetarian main dish that can be served fresh or frozen for later use.

4 servings

1 hr 41 min

Published October 4, 2025

Ingredients

•10 ounces block frozen chopped spinach
•1 cup whole milk ricotta cheese
•⅔ cup parmesan cheese
•1 whole egg yolk
•2 tablespoons flour
•2 tablespoons flour

Cooking Instructions

1.
Defrost the brick of frozen spinach (you can also do this in the microwave).
15 min
2.
Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don't lose any spinach).
10 min
3.
Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.
5 min
4.
Dust your hands with a little flour so the mixture doesn't stick to your hands.
1 min
5.
Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.
20 min
6.
Bring a large pot of water to a boil for cooking the gnocchi.
10 min
7.
Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.
3 min
8.
Using a slotted spoon, remove the gnocchi to a plate or bowl.
2 min
9.
Sprinkle with parmesan cheese, cool and serve.
5 min
10.
To Freeze: After step 5, place on sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, thaw to room temperature and follow steps 6-9.
30 min

Cooking Instructions

Defrost the brick of frozen spinach (you can also do this in the microwave).

15 min

Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don't lose any spinach).

10 min

Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.

5 min

Dust your hands with a little flour so the mixture doesn't stick to your hands.

1 min

Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.

20 min

Bring a large pot of water to a boil for cooking the gnocchi.

10 min

Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.

3 min

Using a slotted spoon, remove the gnocchi to a plate or bowl.

2 min

Sprinkle with parmesan cheese, cool and serve.

5 min

10.

To Freeze: After step 5, place on sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, thaw to room temperature and follow steps 6-9.

30 min