Another kind of Gnocchi

There are several Italian recipes that are pretty popular and available at restaurants all around the globe, even at non Italian places. Gnocchi is certainly one of them.

Gnocchi is a pretty simple recipe made with patatoes and white flour (even thoug, some also add an egg to stick the dough together). Gnocchi are commonly served with cheese sauce or with ragout (especially the sausage ragout). However, through the years, the gnocchi-making technique has been adapted to a pretty wide variety of recipes. Therefore, the traditional ingredient, can now be replaced with other vegetables, and more can be added. In fact, in the past few decades a surge of food intolerance was recorded all around the globe, including Italy, forcing cooks and chefs to adjust even the more traditional recipes to the need of preserving people’s health allowing even intolerant or allergic subjects to enjoy a revised version of the tradition.

Thankfully I have no food intolerance at all, but I like to experiment and despite how much I enjoy the traditional recipes I sometimes put it aside and make something new (at least new to me) using the traditional technique. This is the recipe for my Spinach and Cheese Gnocchi (you may prefer to call them Dumplings).


  • 250 grams of fresh spinach (do not use frozen ones, it won’t work)
  • 200 grams or ricotta or Robiola cheese
  • 200 grams approx, of white flour.
  • 40 grams of butter
  • sage leaves
  • Parmigiano Reggiano or Grana Padano

Note: I used ricotta cheese but you can also use a bit tastier cheese called Robiola.


1 – Boil the spinach in a big pot with abundant salted water for approximately 10 minuted (not more than that).

2 – Drain the spinach and let them discard all the water (you may use a salad spin-dryer to remove the water completely). Then, put them in a food processor together with the Ricotta (or Robiola) cheese and mash until they are perfectly refined.

3 – Put the compost in a bowl, add a fistful of white flour and start mixing until it is completely absorbed

4 – Add more flour until it turns into a pretty consistent dough, then take it out of the bowl and finalize the dough on a working board, adding more flour as needed, until you get a pretty consistent result.

5 – Dust a working surface with some flour then take a portion of the dough. Work it with the palms of your hands into a roll of approximately 25-30 centimeters. Cut the roll into small dumplings and repeat the operation until the dough is finished.

6 – Boil the Gnocchi in abundand salted water. They do usually are ready when they start floating in the pot. If they don’t float it’s not a problem, you probably made them too big so they are heavier. In this case let them boil for a pproximately 2 extra minutes.

7 – Take the gnocchi out of the pot with a skimmer and put them in a frying pan with 40 grams of butter and plenty of sage leaves.

8 – Stir fry the Gnocchi for a couple of minutes and serve them with a spoonful of Parmigiano Reggiano or Grana Padano.

Let me know if you liked this recipe and, if you make it, send me your pictures, I love to see your creations.

8 thoughts on “Another kind of Gnocchi

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