• Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Start Here
  • Recipes
  • Blog
    • School Lunches
    • Slow Cooker
    • Budget Tips
    • Food Allergies
    • Special Diets
    • Videos
  • About
    • Our Story
    • Real Food Defined
    • Meal Ideas & Resources
  • Shop
    • My Cookbooks
    • Meal Plans
    • Amazon Favorites
  • Free Resources
  • Start Here
  • Recipes
  • Blog
    • School Lunches
    • Slow Cooker
    • Budget Tips
    • Food Allergies
    • Special Diets
    • Videos
  • About
    • Our Story
    • Real Food Defined
    • Meal Ideas & Resources
  • Shop
    • My Cookbooks
    • Meal Plans
    • Amazon Favorites
  • Free Resources
Home » Blog » Easy Spinach Gnocchi Recipe

Easy Spinach Gnocchi Recipe

 Updated: March 24, 2017    Lisa Leake    46 Comments

1.4Kshares
  • Facebook477
  • Pinterest882
  • Email

I love the idea of homemade gnocchi, but it’s a lot of work to make the traditional variety since you have to spend time cooking and mashing the potatoes first. So this ricotta spinach gnocchi is the perfect quick alternative in my opinion! And (even despite the green color) my kids love this one so much they even had the leftovers for breakfast the other day. :)

Easy Spinach Gnocchi Recipe on 100 Days of Real Food

 

 

Easy Spinach Gnocchi Recipe
5 from 3 votes

Course: Dinner
Cuisine: Italian
Keyword: quick pasta
Dietary Restriction: Peanut/Tree-Nut Free, Vegetarian
Category: Freezer Friendly

Active Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings (Adjust to suit): 4 people
Calories: 608 kcal

I love the idea of homemade gnocchi, but it’s a lot of work ...this ricotta spinach gnocchi is the perfect quick alternative in my opinion!

Print

Spinach Gnocchi on 100 Days of Real Food

Ingredients

  • 1 10-pz package frozen spinach
  • 1 ½ cups ricotta cheese, whole-milk
  • ¾ cup parmesan cheese, grated
  • 1 1/4 cup whole-wheat flour, + more for dusting
  • 1 egg
  • salt, to taste
  • pepper, to taste

Instructions

  1. Defrost the frozen spinach and squeeze out ALL excess liquid. Put the spinach, ricotta, parmesan, flour and egg in the food processor and pulse until well combined.
  2. Plop the dough in one pile on a floured cutting board. Sprinkle more flour on top until the dough no longer sticks to your hands. Divide into 3 or 4 pieces and roll each one into a thin log about 1-inch in diameter. Cut the logs into 1 to 1 ½” sized chunks and toss with a little more flour.
  3. Bring a large pot of water to a boil and slide in the pieces of dough. Cook until all are floating and done all the way through when cut in half, about 3 to 5 minutes. Drain and toss with salt and pepper, to taste. Serve with either a high quality store bought tomato sauce or a homemade one.

Recipe Notes

Special tools needed: Food Processor

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts
Easy Spinach Gnocchi Recipe
Amount Per Serving
Calories 608 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12g75%
Cholesterol 104mg35%
Sodium 958mg42%
Potassium 2879mg82%
Carbohydrates 63g21%
Fiber 26g108%
Sugar 6g7%
Protein 52g104%
Vitamin A 92210IU1844%
Vitamin C 43mg52%
Calcium 1438mg144%
Iron 16.3mg91%
* Percent Daily Values are based on a 2000 calorie diet.
1.4Kshares
  • Facebook477
  • Pinterest882
  • Email

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Category: Dinner, Recipes

Previous Post: «Larabar Giveaway on 100 Days of Real Food LÄRABAR – A Bar That’s Real Food (+ a giveaway!)
Next Post: Why I Hate the Word Superfood Why I hate the word Superfood on 100 Days of Real Food»

Other Posts You Might Like

  • Breadcrumb Roasted Chicken on 100 Days of Real Food
    Breadcrumb Roasted Chicken Recipe
  • The Easiest Spinach Lasagna
    The Easiest Spinach Lasagna
  • Spinach Chana Dal: An Indian Recipe with Lentils
  • Creamy Baked Chicken on 100 Days of Real Food
    Creamy Baked Chicken Recipe

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions

Comments

  1. Gia

    August 29, 2016 at 3:37 pm

    Can you make this with gluten free flour?

    Reply
    • Amy Taylor (comment moderator)

      September 6, 2016 at 11:20 am

      Hi. We have not tried, sorry.

      Reply
  2. Jon

    July 12, 2016 at 3:35 pm

    How much is considered “one serving?” 1 cup?

    Reply
    • Amy Taylor (comment moderator)

      July 21, 2016 at 10:23 am

      Yes, 1 cup would be a standard serving.

      Reply
  3. Sharon

    July 6, 2016 at 9:15 am

    Great recipe! SO much easier than potato gnocchi, tasted good, and was easy for my 1 year old to eat. Thanks for posting this!

    Reply
  4. Alisa D

    June 21, 2016 at 7:45 pm

    How many ounces of Parmesean do you use? The grate size can make a huge difference in how much is in 3/4 cup. Thanks in advance!

    Reply
    • Amy Taylor (comment moderator)

      July 7, 2016 at 11:21 am

      Hi. I use a fine grade.

      Reply
  5. Katieliz

    April 15, 2016 at 8:03 pm

    These were fabulous! I made them tonight and served with a simple cooked tomato sauce. The dough worked up perfectly, though it was very stiff in the food processor and I had to stop & push it around a few times. They stayed together well and cooked up tender. My 8YO and 5YO liked them, and that is saying a lot! I’ll be making these again, and I bet the 5YO will want to help next time :)

    Reply
  6. Sarah

    March 25, 2016 at 3:43 pm

    Can you recommend your favorite food processor? I don’t care for mine.

    Reply
    • Amy Taylor (comment moderator)

      March 31, 2016 at 11:21 am

      Hi Sarah. This is Lisa’s: http://www.amazon.com/gp/product/B01AXM4SB6/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01AXM4SB6&linkCode=as2&tag=100dayofreafo-20&linkId=4DHDKKBEF2KPHRCV.

      Reply
  7. Sarah Rivas

    February 18, 2016 at 12:12 pm

    This looks delicious, but mine came out really tough and wheaty. I ended up adding a lot of extra flour so that I could successfully roll the dough and cut it into pieces, because my dough was wet and sticky and hard to work with. Thoughts? I would like to give it another try! I love your recipes!

    Reply
    • Amy Taylor (comment moderator)

      February 24, 2016 at 10:36 am

      Hi there. You might have just gone a little heavy with the additional flour. You could always try the white whole wheat as well.

      Reply
  8. Kristin

    February 14, 2016 at 3:00 pm

    Made this for dinner last night and it was delicious. In the words of my 9 year old, “you can’t even taste the spinach”. Mind you she likes spinach, but I am always looking for ways to get more greens into our diet. I made a batch and a third to feed our family of five and served it with homemade vodka sauce.

    Reply
  9. Carol

    February 7, 2016 at 5:35 pm

    This recipe was delicious. It will be on repeat in my kitchen for sure.

    Reply
  10. Michelle

    February 4, 2016 at 11:36 am

    Beautiful and they look really delicious!

    Reply
  11. Kate

    February 3, 2016 at 2:03 pm

    These looks so good and simple! Can’t wait to give them a try!

    Reply
  12. Karen

    January 29, 2016 at 8:07 pm

    My husband is not a ricotta cheese fan. Does anyone have an idea of what to use instead?

    Reply
    • Diana

      February 6, 2016 at 8:33 pm

      I usually substitute cottage cheese for ricotta when I make lasagna. It might need to be drained a little to get the same texture.

      Reply
  13. Brooke

    January 28, 2016 at 2:13 pm

    So far this is a big mess. Even after an additional cup of flour it sticking to my hands and the board. We’ll see how it tastes.

    Reply
    • Sue

      March 20, 2016 at 8:37 am

      Leave out the egg. Not needed.

      Reply
    • Tara

      March 1, 2016 at 10:38 am

      you have to handle the dough as little as possible. Also…The water should not be at a full boil or they will fall apart. Even after they are in the water the flame should be low.

      Reply
  14. Diana

    January 27, 2016 at 1:55 pm

    Can you substitute for another type of flour? Almond flour perhaps, chickpea, coconut?

    Reply
    • Amy Taylor (comment moderator)

      February 1, 2016 at 7:19 am

      Hi. We’ve not tried. Let us know if you do. ;)

      Reply
  15. Melynda

    January 27, 2016 at 1:20 pm

    Made this 2 nights ago! My husband was impressed, and my girls loved it!!

    Reply
  16. Sue

    January 27, 2016 at 12:26 pm

    Do these recipes get added to the index on-line? I use that index all of the time for new ideas. It would be great if these additions could get added to it as well. I’m loving this!!!

    Reply
    • Jason Leake with 100 Days of Real Food

      February 9, 2016 at 11:50 am

      Hi Sue – The recipe index at https://www.100daysofrealfood.com/real-food-resources/recipe-index/ is manually updated, so may be a few days behind (this recipe has been added since you left your comment). The searchable recipe gallery at https://www.100daysofrealfood.com/recipe-search/ is always up to date. – Jason

      Reply
    • Amy Taylor (comment moderator)

      February 1, 2016 at 7:17 am

      HI Sue. Yes, all of Lisa’s recipes that she shares on the blog will be added to the index.

      Reply
  17. Corinne

    January 27, 2016 at 11:06 am

    I am so excited to try this recipe! My daughter is a full-fledged ravioli addict, and I’m hoping this might be similar enough to win her over. I’ll call it “ravioli filling”!

    Reply
  18. Jessica

    January 27, 2016 at 10:35 am

    Can these be frozen for future use prior to boiling? Wondering if I made a double batch… could I freeze half?

    Reply
    • Lisa

      February 8, 2016 at 3:10 pm

      I have not tried it myself, but I do think it would work – let me know how it goes!

      Reply
  19. Melissa

    January 27, 2016 at 10:23 am

    Do you ever use gluten free flour in your recipes? So many sound delicious but impossible to make since I have celiac.

    Reply
    • Amy Taylor (comment moderator)

      January 31, 2016 at 5:42 pm

      Hi Melissa. I often sub gluten free flour in many of Lisa’s recipes. Most have turned out really well.

      Reply
      • Melissa

        January 31, 2016 at 6:50 pm

        Oh great to know! Thank you!!

        Reply
  20. Amanda

    January 25, 2016 at 8:24 am

    For the non-cooks among us, it seems like a step is missing…In Step Two, where did the dough come from?

    Reply
    • Sherry

      January 25, 2016 at 1:10 pm

      The food processor mixes it.

      Reply

more comments

1 2 Next »

Tell us what you think by leaving a comment below! Cancel reply

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

I agree to these terms.

Primary Sidebar

Lisa Leake

Hi, I'm Lisa Welcome to my blog about cutting out processed food! Learn more →

Join 2 Million Followers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
100 Days of Real Food On A Budget

Real Food is More Affordable Than You Think

All 100 recipes in my latest cookbook (#3 in the series!) are $15 or less to make.

Learn More

Popular Posts

85 Snack Ideas for Kids (and Adults)!

Great tips for making a green smoothie

How to Make a Perfect Green Smoothie

School Lunch Roundup!

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About

  • Our Team
  • Partner with Us
  • Contact
  • Speaking Engagements

Policies

  • Comment Policy
  • Terms of Use
  • Privacy Policy

Quick Links

  • Free Resources
  • Start Here
  • Recipe Index
  • Blog
  • Our Team
  • Partner with Us
  • Contact
  • Speaking Engagements

Copyright © 2010 100 Days of Real Food · All Rights Reserved · 100 Days of Real Food® is a registered trademark of Leake, LLC.