Spinach Gnocchi (makes 40 small gnocchi balls)

Prep Time: 10 mins Cook Time: 3 mins

nut free


  • 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


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 with salt 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.