If you’re looking for a recipe to feed both your teething toddler and the hockey player in your life, then you’ve come to the right place! This Spinach Gnocchi 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!
PinFinally, 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: Cuisinart DLC-2 Mini Prep Plus Food Processor
Photo by Maren Caruso
Spinach Gnocchi
Ingredients
- 10 ounces 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 tablespoons all purpose flour, plus more for dusting your hands while rolling
- 1 teaspoon salt
Instructions
- Defrost the brick of frozen spinach (you can also do this in the microwave).
- 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).
- 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.
- Dust your hands with a little flour so the mixture doesn’t stick to your hands.
- Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.
- Bring a large pot of water with salt to a boil for cooking the gnocchi.
- Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.
- Using a slotted spoon, remove the gnocchi to a plate or bowl.
- 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.
After boiling, I baked the balls at 350 degrees and found the texture was much more appetizing.