Spinach & Ricotta Gnocchi

January 10, 2019

The thing that I love about fresh pasta is that it's one thing that you can make together with family and friends. This is one of them.





I was inspired by my trip to Italy last year where I witness my aunt made homemade ricotta ravioli for a simple lunch. I was thrilled to be able to watch her make each individual ravioli's with care, while using a coffee glass to cut each one. 




It was a clear confirmation that the Italians really know how to prepare, eat and enjoy their food!




These gnocchi are a little bigger in size but you could also make them a little smaller. The burnt butter is just one beautiful sauce you could make but even a simple tomato pasta sauce would suit.


Spinach and Ricotta Gnocchi





2 cups baby spinach

500g ricotta

1 1/2 cups plain flour

50gm melted butter

1 egg

1/2 cup parmesan cheese

salt to season


Butter Sauce

100gm butter

small bunch sage leaves

olive oil



1. In a medium saucepan on low heat, sauté the baby spinach with a little olive oil for 3-4 mins. Remove from heat and set aside to cool.

2. In a bowl add ricotta, spinach, flour, butter, egg and cheese and mix well. Season to taste. 

3. Roll mixture into medium sized balls (about the size of a regular spoon size) and place on a lightly floured tray.

4. Boil the water for the pasta and salt. Add the gnocchi in batches and cook until the float to the surface. Drain.

5. In a clean saucepan, heat the butter, oil and sage leaves and cook on a medium to low heat. Stirring occasionally for 4-5 minutes or until the sage is crisp.

6. Divide the gnocchi among serving bowls and spoon over the sage butter sauce.

7. Enjoy x







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©2019 by The Delightful Cook