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Spinach and Ricotta Cheese Gnocchi


Dumplings (gnocchi) of spinach and ricotta cheese cooked and baked with a sprinkling of cheese and butter.

Vegetarian Italian Cooking

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Serves: 4 
Cooking time (approx.):  minutes
Style: Italian Vegetarian

4  cup(s) spinach leaves
1  cup(s) ricotta cheese
1  tablespoon(s) basil leaves
4  cup(s) plain flour
freshly powdered nutmeg, salt, and freshly ground black pepper to taste
1  cup(s) grated parmesan cheese

  1. Blanch the spinach leaves in boiling water for about 4 minutes. Drain and refresh in cold water. Drain and squeeze out the water well. Chop finely. Blendalong with ricotta cheese, basil, nutmeg, salt and pepper till smooth. Remove into a bowl and gradually add the plain flour kneading well with a greased hand to form a smooth slightly sticky dough.
  2. Put the dough into a piping bag with a large nozzle. Bring a large pot of salted water to a boil. Pipe small cylinders of the dough (cutting the dough with a knife as you pipe to form small cylinders) into the water and cook for about 4  minutes or till they rise to the surface. Remove with a slotted spoon. Cook in batches if required.
  3. (An optional step) Arrange the gnocchi in a greased oven tray. Sprinkle the grated parmesan cheese on top. Bake in a preheated oven at at 200oC or 400oF for about 5  minutes or till the cheese is browned.


  • The cooked gnocchi can be served with a sauce of your choice even with out baking. Alternatively, the gnocchi can be baked with a sauce of your choice topped with cheese.

Serve hot with: Basil and garlic sauce.

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