Easy Spinach Gnocchi Recipe

3 Reviews / 5 Average
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!
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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

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46 thoughts on “Easy Spinach Gnocchi Recipe”

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Recipe Rating

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

  2. 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!

  3. 5 stars
    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 :)

  4. 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!

    1. Amy Taylor (comment moderator)

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

  5. 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.

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

  6. 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.

    1. 5 stars
      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.

  7. 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!!!

  8. 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”!

    1. Amy Taylor (comment moderator)

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

  9. I love spinach gnocchi, but don’t have a food processor while living abroad… would vigorous mixing with a spoon suffice in this case? Thanks much for sharing, can’t wait to try this recipe with or without the processor!

    1. 5 stars
      We used an electric mixer with good results. I think you could vigorously mix with a spoon. The spinach won’t get ground up, but ours didn’t either, and it was fine.

    1. Amy Taylor (comment moderator)

      Fresh spinach would result in too much liquid when cooked. The dough would likely fall apart.

      1. Ah good to know. Thanks! I tried this recipe with frozen spinach the other day and it turned out pretty well. There was a very intense whole wheat taste but the gnocchi tasted better the second day after sititng in the fridge.

    1. Amy Taylor (comment moderator)

      Hi there. We’ve not made it without egg but vegan sites add a tablespoon of oil it its place.