Ricotta Gnocchi

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Ricotta Gnocchi recipe; serve with butter and Parmesan or a light tomato sauce.
  • PrepN/A |
  • TotalN/A |
  • Serves 8


    • 2 packages frozen chopped spinach
    • 2 eggs
    • 2 cups ricotta cheese
    • 1 cup bread crumbs
    • 1 cup grated Parmesan cheese
    • 1 clove minced garlic
    • 1/2 teaspoon Salt
    • 1 pinch Pepper
    • 1/4 teaspoon Ground nutmeg
    • 1 teaspoon dry basil
    • 1 flour


Cook spinach according to directions, then drain. When cool enough to handle, press out as much water as possible with your hands. In a large bowl, beat eggs. Add ricotta and mix well. Stir in bread crumbs, Parmesan, garlic, salt, pepper, nutmeg, basil, and spinach. Mix well.
Shape into 1 1/2 inch balls. Rollin four to coat lightly. Poach half the balls at a time in a large kettle of boiling water.Cook at a gentle boil for 10 min. Remove with a slotted spoon. Serve with butter & Parmesan cheese, or with a tomato sauce.

Note: You can also bake these in a 375 oven for about 20 minutes.
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