Spinach & ricotta gnocchi

Spinach & ricotta gnocchi

A delicious vegetarian dinner idea!

TOTAL TIME 45 minutes | SERVES 4

INGREDIENTS 

• 1 large orange sweet potato, chopped coarsely
• 1 medium red onion, cut into thin wedges
• cooking-oil spray
• 200 g baby spinach leaves
• 500 g firm fresh ricotta
• 1 cup finely grated parmesan
• ½ cup plain all-purpose flour
• 2 eggs, beaten lightly
• 1 tbsp extra virgin olive oil
• 80 g butter, chopped
• 16 sage leaves

METHOD 

PREHEAT oven to 220°C.

PLACE sweet potato and onion onto a baking-paper-lined oven tray. Spray with cooking oil; season. Roast for 30 minutes or until golden and tender.

MEANWHILE, briefly cook spinach in a large pot of boiling salted water; drain. Refresh in iced water; drain. Squeeze excess water from spinach; chop finely. Place spinach in a large bowl with ricotta, parmesan, flour, egg and oil; season, then mix well.

BRING a large pot of salted water to the boil. Shape level tablespoons of spinach mixture into ovals. Drop gnocchi, in batches, into boiling water, cook for 1-2 minutes or until gnocchi float to the surface. Using a slotted spoon, remove immediately, drain well.

COOK butter and gnocchi in a large frying pan over medium heat until butter and gnocchi have browned. Add sage; remove from heat.

STIR sweet potato and onion into gnocchi mixture to serve.

FOOD TEAM TIPS: Blanching the spinach in step 3 prevents the spinach from overcooking. Make sure you use firm fresh ricotta otherwise the gnocchi may not hold together. It is available in the deli section in most supermarkets. Gnocchi can be prepared several hours ahead. Store, covered, in the fridge. Cook just before serving.

Print Recipe

Spinach & ricotta gnocchi

Serves: 4

Total Time: 40 minutes

Ingredients

• 1 large orange sweet potato, chopped coarsely 
• 1 medium red onion, cut into thin wedges 
• cooking-oil spray 
• 200 g baby spinach leaves 
• 500 g firm fresh ricotta 
• 1 cup finely grated parmesan 
• ½ cup plain all-purpose flour 
• 2 eggs, beaten lightly 
• 1 tbsp extra virgin olive oil 
• 80 g butter, chopped 
• 16 sage leaves 

Instructions

1

Preheat oven to 220˚C.

2

Place sweet potato and onion onto a baking-paper-lined oven tray. Spray with cooking oil; season. Roast for 30 minutes or until golden and tender.

3

Meanwhile, briefly cook spinach in a large pot of boiling salted water; drain. Refresh in iced water; drain. Squeeze excess water from spinach; chop finely. Place spinach in a large bowl with ricotta, parmesan, flour, egg and oil; season, then mix well. 

4

Bring a large pot of salted water to the boil. Shape level tablespoons of spinach mixture into ovals. Drop gnocchi, in batches, into boiling water, cook for 1-2 minutes or until gnocchi float to the surface. Using a slotted spoon, remove immediately, drain well. 

5

Cook butter and gnocchi in a large frying pan over medium heat until butter and gnocchi have browned. Add sage; remove from heat. 

6

Stir sweet potato and onion into gnocchi mixture to serve. 

Did you make this spinach & ricotta gnocchi ? Tag us @foodandhomesa #cookingwithFH on Instagram! 

ALSO SEE: Ricotta basil pancakes

Ricotta & basil pancakes

Feature image: Aremedia