Spinach and ricotta gnocchi

Say goodbye to the store-bought stuff because this easy recipe can be ready in just fifteen minutes, and there's nothing more satisfying than tucking in to your own freshly made meal - yum!

  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Spinach and ricotta gnocchi
  • 500 gram fresh ricotta
  • 250 gram frozen spinach, defrosted, squeezed
  • 1/2 cup finely grated parmesan
  • 2 eggs, whisked
  • 2 x 400g jars arrabiata pasta sauce


Spinach and ricotta gnocchi
  • 1
    In a large bowl combine ricotta, spinach, parmesan and egg. Season to taste and mix well to combine.
  • 2
    Roll quarter cups of mixture into 24 oval dumplings. Chill until required.
  • 3
    Bring a large saucepan of water to the boil on high. Cook dumplings for 2 minutes until they rise to the top. Remove with a slotted spoon. Drain on paper towel.
  • 4
    Pour pasta sauce into a large deep frying pan. Bring to a simmer on medium. Top with dumplings. Simmer for 1-2 minutes to reheat.
  • 5
    Divide between serving bowls. Top with extra shaved parmesan and basil leaves.


These dumplings are tender so handle with care. Arrabiata sauce is made from tomatoes, garlic and chilli.

More From Women's Weekly Food