Spinach Gnocch-wee

Finally, I have a delicious recipe -- that you don't have to eat with a spoon -- for all those little ones without 
teeth. I keep talking to parents whose 12, 13 even 14 month olds still 
don't have teeth. They really want to move beyond purees, but need a 
recipe soft enough for their little ones to chew (or gum). These spinach 
gnocchi balls are so heavenly that Kenya only got his mitts on 8 or so 
before the grownups had eaten them all up!

This is a recipe that Popeye would be proud of. Packed with spinach 
and creamy ricotta, these little morsels are like soft pillows_ 
delicate and so easy to make. You could even serve them with a little 
red sauce, but for easier cleanup, I highly recommend just a little 
sprinkle of parmesan cheese and that's it!

We used these to make this recipe_

Photo by Maren Caruso

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Spinach Gnocch-wee (makes 40 small gnocchi balls)

Prep Time: 10 mins Cook Time: 3 mins

nut free


  • 10 oz Block Frozen Chopped Spinach
  • 1 Cup Whole Milk Ricotta Cheese
  • 2/3 Cup Parmesan Cheese, plus 2 tbsp for sprinkling before serving.
  • 1 Egg Yolk
  • 2 Tbsp Flour, plus more for dusting your hands while rolling


1. Defrost the brick of frozen spinach (you can also do this in the microwave).

2. Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don’t lose any spinach).

3. Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.

4. Dust your hands with a little flour so the mixture doesn’t stick to your hands.

5. Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.

6. Bring a large pot of water to a boil for cooking the gnocchi.

7. Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.

8. Using a slotted spoon, remove the gnocchi to a plate or bowl.

9. Sprinkle with parmesan cheese, cool and serve.

*After step 5, place on sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, thaw to room temperature and follow steps 6-9.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime should must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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