Spinach and Ricotta Gnocchi

Ingredients

• 300 g (net weight prepared from 900 g raw spinach)spinach
• 2spring onions, chopped
• 1 clovegarlic, finely chopped or grated
• 1egg
• 250 gricotta
• 50 galmond flour
• 40 g totalwalnuts and pine nuts, toasted and roughly chopped
• 45 ggrated Parmesan
• 2 tspspreserved lemons, finely chopped
• to tasteolive oil
• 20 gsage
• 60 gunsalted butter
• a splasholive oil
• to tastesalt
• to tasteblack pepper
• not specifiedlinguine
• not specifiedfresh tomatoes, chopped

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C. The gnocchi will bake for 20 minutes, then go under the grill for about 3 minutes, until golden.

2. 2

   Mix the gnocchi

   In a bowl, combine the egg, 250 g ricotta, 50 g almond flour and 300 g prepared spinach with the chopped spring onions and garlic. Add the 40 g toasted, chopped nut mixture, 45 g grated Parmesan, salt and pepper, and 2 tsps finely chopped preserved lemon.

3. 3

   Make sage butter

   Melt 60 g unsalted butter in a pan on the hob with a splash of olive oil. Add the sage leaves to the melted butter.

4. 4

   Shape and bake

   Mix the gnocchi ingredients together, then shape the mixture into balls of about 30 g each, or slightly larger than a tablespoon. Drizzle olive oil over the base of a 33 × 24 cm baking pan and arrange the balls in it. Spoon the sage butter over each one and bake for 20 minutes; switch on the grill and cook until golden. The gnocchi should puff up slightly.

5. 5

   Serve the gnocchi

   Serve the gnocchi over a steaming bowl of linguine with chopped fresh tomatoes and more fresh Parmesan.

What are spinach and ricotta gnocchi?

Gnocchi are small dumplings, commonly associated with Italian cooking. This version uses spinach and ricotta rather than a potato base, with almond flour helping bind the mixture.

Baking the dumplings with sage butter gives them a golden finish while keeping the centre tender. Toasted nuts, preserved lemon and Parmesan add savoury, bright and crunchy notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 27g protein, 17g carbs, 40g fat.

Ricotta, egg, Parmesan and nuts provide much of the protein, while the nuts, butter and olive oil contribute most of the fat. The spinach and almond flour provide some carbohydrate, and linguine adds a substantial amount if included. For a more balanced plate, pair a moderate serving of pasta and gnocchi with plenty of fresh tomatoes or other vegetables.

Getting the spinach ready

Prepared spinach: the recipe calls for 300 g net weight, made from 900 g raw spinach. Make sure the prepared spinach is well drained so excess moisture does not loosen the mixture.

Chopping: finely chop the spring onions and garlic so they are distributed through the dumplings. Chop the preserved lemon finely too, for a little of its flavour in each bite.

Building the mixture

Ricotta and egg: these make up the soft, creamy base and help the ingredients hold together. Stir everything evenly rather than leaving pockets of ricotta or spinach.

Almond flour and nuts: almond flour helps bind the mixture, while the toasted, roughly chopped walnuts and pine nuts bring texture. Keep the pieces small enough for the dumplings to shape neatly.

Shaping the dumplings

Portion size: aim for balls of about 30 g, or a little larger than a tablespoon. Similar-sized dumplings cook at a similar rate.

Soft mixture: handle the mixture gently as you shape it. If it feels loose, take care when placing the balls in the oiled pan rather than pressing them firmly.

Sage butter and baking

Butter choice: the recipe uses unsalted butter, which is less prone to burning than salted butter. A splash of olive oil goes into the pan with it.

Golden finish: spoon the sage butter over each dumpling before baking at 180°C for 20 minutes. Grill for about 3 minutes, watching closely, until the tops are golden and the dumplings have puffed slightly.

Serving ideas

The suggested serving is over steaming linguine with chopped fresh tomatoes and extra Parmesan. The pasta makes the meal more substantial, while the tomatoes bring freshness alongside the rich butter sauce.

Serve straight from the oven while the sage butter is fragrant and the dumplings are warm.

Recipe notes & tips

• Drain the prepared spinach thoroughly before measuring the 300 g net weight.
• Toast the walnuts and pine nuts before chopping them, as specified in the recipe.
• Use a 33 × 24 cm baking pan so the dumplings can sit in a single layer.
• Spoon the sage butter over the dumplings evenly before putting the pan in the oven.
• Keep a close eye on the dumplings during the final grilling, as they can brown quickly.

Variations

• Lemon swap: use the zest and juice of half a lemon instead of the preserved lemon.
• Nut choice: adjust the balance of walnuts and pine nuts while keeping their combined weight at 40 g.
• More herbs: add extra chopped sage at serving for a stronger herbal note.
• Tomato side: serve with extra chopped fresh tomatoes alongside the suggested linguine.
• Cheese finish: add more freshly grated Parmesan at the table.

Common mistakes to avoid

• Wet spinach: excess moisture can make the mixture difficult to shape; drain the prepared spinach well.
• Uneven portions: differently sized dumplings may cook unevenly; shape them to a similar size.
• Crowded pan: overlapping dumplings will not brown as evenly; arrange them in one layer in the stated pan.
• Burnt butter: salted butter can burn more readily; use the unsalted butter specified.
• Unwatched grilling: the tops can go from golden to too dark quickly; check frequently during the final minutes.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven until piping hot; the dumplings may soften after storage. Store any linguine separately if possible.

Frequently asked questions