This Spinach Ricotta Gnocchi is an easy and tasty homemade pasta that’s ready in just 30 minutes!
This post may contain paid links. For more information, please see our disclosure policy.
Speaking of games, we’ve gotten into playing board games with Robbie now. Nothing too crazy. He’s still a few years away from the complex strategy games, but he does love a good round of Chutes and Ladders. I’ve been thinking lately that it might be time to introduce him to Monopoly. What do you think? Still too young? Sure, Monopoly can get cut-throat and merciless, too, but I’d probably start him off with Monopoly, Jr.
Monopoly, Jr. still has Park Place and Boardwalk (it is Monopoly, after all), but the other streets have been replaces with things like “Burger Joint,” “Ice Cream Parlor,” and “Pet Store.” Did you know that the streets in the classic version of Monopoly are all named after streets in Atlantic City, New Jersey? The map below shows the Monopoly streets superimposed on a map of Atlantic City. Kinda cool, huh?
Spinach Ricotta Gnocchi
On board game nights, we typically whip up something easy for dinner. Sometimes we order pizza. Sometimes we make classic bar food like nachos or loaded tater tots. However, this time, I made an easy pasta. This Spinach Ricotta Gnocchi is seriously one of the easiest recipes you’ll ever make – and you get to brag that you made homemade pasta!
For this Spinach Ricotta Gnocchi, I simply added a box of frozen spinach (thawed and drained) to the ricotta gnocchi I made with this veal ragu. The mixture couldn’t be easier to make, and the gnocchi cooks in about 2-3 minutes. We cheated this time and served it with jarred pasta sauce, but you could easier whip up a homemade sauce while the ricotta mixture is resting. (I’ve included my super easy sauce recipe in case you go that route.)
One important piece for making Spinach Ricotta Gnocchi is using semolina flour. Semolina flour is fairly common, and I used Bob’s Red Mill’s version. (They have a super easy product finder tool on their website.) Semolina flour is still a wheat-based flour, but it has a higher gluten content. That makes it ideal for pastas and even some Italian breads. I’ve seen some recipes that use ½ semolina and ½ all-purpose flour. I suspect the gnocchi might fall apart if you used 100% all-purpose flour. The good news is semolina is fairly inexpensive and not that hard to find.
I hope you enjoy this Spinach Ricotta Gnocchi as much as we did. It’s an easy, tasty meal that comes together in about 30 minutes. You can’t beat that!
Did you make this Spinach Ricotta Gnocchi at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). Cheers!
Spinach Ricotta Gnocchi
For the Gnocchi
For the Gnocchi
- Using several paper towels, squeeze the excess liquid from the thawed spinach.
- Using a medium mixing bowl, add all gnocchi ingredients; stir until well combined.
- Cover bowl with plastic wrap and let rest for ~30 minutes. (Note: This is a good time to make the sauce.)
- While dough is resting, bring a large pot of salted water to a boil.
- Roll dough into a log approximately 1" thick. (Tip: Roll log in extra semolina flour to keep it from sticking.) Slice log into ~1" pieces.
- Add gnocchi to boiling water; cook until gnocchi float (~1-2 minutes).
- Using a slotted spoon, transfer the cooked gnocchi into a large bowl.
- To serve, add sauce to plates and top with gnocchi. Before serving, drizzle top of dish with olive oil and sprinkle with Parmesan cheese and freshly chopped Italian parsley.
For the Sauce
- Using a medium saucepan, add olive oil and place over medium-high heat. Once hot, add onions and cook for 5 minutes, stirring occasionally.
- Add the garlic, crushed tomatoes, parsley, sugar, salt and pepper; stir until well combined.
- Reduce heat to medium-low and continue cooking for 20 more minutes, stirring occasionally.
- Reduce heat to low to keep sauce warm until needed for serving.
Looking for more homemade pasta recipes? Check out these other favorites, too: