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Ricotta and Spinach Gnocchi with Fresh Tomato and Olive Sauce

Serves 4


  • 250g packet frozen finely chopped spinach, thawed
  • 500g wedge fresh Australian ricotta cheese
  • 1/2 cup grated Australian parmesan cheese
  • 2 eggs, lightly beaten
  • 3/4- 1 cup plain flour
  • salt and ground black pepper
  • Tomato Sauce:
  • 1/4 cup extra virgin olive oil
  • 500g chopped fresh tomatoes
  • 3 cloves garlic, crushed
  • 3/4 cup pitted olives, halved
  • 2 tablespoons finely chopped parsley
  • salt and ground black pepper
  • shaved Australian Parmesan cheese, for serving
Download Recipe (PDF)


  1. 1. Drain the spinach in a colander lined with paper towelling, squeeze out as much moisture as possible, it should be very dry.
  2. 2. Mix ricotta, spinach, parmesan, eggs, flour, salt and pepper in a large bowl until well evenly mixed and the mixture forms a moist, but not sticky dough.
  3. 3. Turn the dough out onto a floured bench and divide into 4 portions. Roll each portion out to a long log approximately 2-3cm wide. Using a floured butter knife cut each log into 2cm lengths.
  4. Refrigerate on a floured plate until ready to cook.
  5. 4. For the sauce, heat olive oil in a large frypan over high heat, add tomatoes and garlic and bubble rapidly for 3 minutes, add parsley and olives, season to taste and cook rapidly for a further 3-4 minutes until the tomatoes have broken down and the sauce is thick and glossy.
  6. 5. Carefully drop 1/2 gnocchi into a large pot of salted boiling water, cook until gnocchi floats to top of the saucepan (approximately 5 minutes), remove with a slotted spoon and drop into the sauce. Repeat with remaining gnocchi.
  7. 6. Toss gnocchi through the sauce, spoon into bowls and serve with shaved parmesan.

Tips / Handy Hints

It is handy to test cooking a small ball of the gnocchi mixture before rolling them all out. If it starts to crumble in the water add a little more flour to the mixture. The key to this gnocchi is to add as little flour as possible. The amount of flour required will depend on the moisture in the ricotta and spinach. Look for a moist dough that doesn't stick to your hands excessively. Use fresh ricotta cut from the wedge at the deli for this recipe. If you use smooth ricotta from the tub, the mixture will require significantly more flour. Gnocchi will keep uncooked, lightly floured in the refrigerator for 2 days.


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