Lucy M. Enjoy a nutrient-packed Italian classic with this Spinach Gnocchi with Tomato Sauce recipe that delivers both flavor and wellness benefits. Fresh spinach provides iron, vitamins A, C, and K, plus powerful antioxidants, while ricotta offers protein and calcium for bone health.
The homemade tomato sauce is rich in lycopene, a beneficial antioxidant that supports heart health and may reduce inflammation. Unlike cream-based sauces, this recipe keeps things light and vegetable-forward while maintaining satisfying richness from the cheese.
Parmesan adds protein and umami depth without overwhelming calories. This wholesome vegetarian meal proves that Italian comfort food can nourish your body while delighting your taste buds, offering a balanced combination of vegetables, dairy, and whole food ingredients.
Why You’ll Love this Spinach Gnocchi with Tomato Sauce
If you’re craving something that feels fancy but doesn’t require you to dust off a culinary degree, spinach gnocchi with tomato sauce might just be your new go-to dish. I mean, imagine biting into pillowy dumplings that practically melt on your tongue, paired with a bright, tangy sauce that makes your taste buds sing. The best part? You don’t need a michelin-star kitchen to pull it off.
These gnocchi come together with simple ingredients—spinach, ricotta, eggs, and flour—that I’m guessing you’ve probably got hanging around anyway. The homemade tomato sauce transforms everything into restaurant-quality comfort food. Whether you’re impressing dinner guests or treating yourself after a rough week, this dish delivers serious satisfaction without the stress or pretension.
If you enjoy comfort food, our Mary Berry Meatloaf is a must-try
What Ingredients are in Spinach Gnocchi with Tomato Sauce?
Making spinach gnocchi from scratch requires a carefully balanced combination of fresh and pantry staples. The foundation of these delicate dumplings relies on quality ingredients that work together to create the perfect texture and flavor. You’ll need produce, dairy, eggs, and flour to build the gnocchi base, while a separate set of ingredients come together to create a vibrant tomato sauce that ties everything together.
Gnocchi Ingredients:
- 2 lb (1 kg) spinach leaves
- 12 oz (350 g) ricotta cheese
- 3 large eggs
- ¼ cup grated Parmesan cheese
- A pinch of grated nutmeg
- Salt and black pepper to taste
- ⅓–½ cup all-purpose flour
Tomato Sauce Ingredients:
- 2 tbsp butter
- 1 small onion, chopped
- 1 small carrot, chopped
- ⅓ cup all-purpose flour
- 1 × 14 oz (400 g) can chopped tomatoes
- 1¼ cups vegetable stock
- 1 bay leaf
- 1 tsp granulated sugar
To Serve:
- 9 tbsp butter
- Grated Parmesan cheese
- Parmesan shavings
How to Make this Spinach Gnocchi with Tomato Sauce
- Rinse the spinach thoroughly and place it in a saucepan without adding any extra water—just the water clinging to the leaves is enough. Cook over low heat, stirring occasionally, until the spinach just wilts down. Drain the cooked spinach in a colander, then squeeze it firmly with your hands or press it with the back of a spoon to remove as much excess water as possible.
- Transfer the drained spinach to a food processor along with the ricotta, eggs, Parmesan, and nutmeg. Season generously with salt and pepper, then process until you have a smooth, uniform mixture. Spoon the mixture into a bowl and gradually work in the flour, adding just enough until the mixture holds its shape when formed but isn’t too stiff or dry.
- Using 2 teaspoons, scoop and shape the mixture into about 20 oval-shaped dumplings, smoothing them gently as you go. Arrange them on a plate, cover, and refrigerate for 1 hour to firm up—this helps them hold together during cooking.
- While the gnocchi chill, prepare the tomato sauce. Melt the butter in a saucepan over medium heat, then add the onion and carrot. Cook gently for 10 minutes, stirring occasionally, until they’re soft and sweet. Sprinkle in the flour and cook, stirring constantly, for 1 minute to create a light roux. Add the tomatoes, stock, bay leaf, and sugar, season with salt and pepper, and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes to develop deep flavors. Remove the bay leaf, then transfer the sauce to a food processor and blend until silky smooth. Return to the pan and keep warm.
- Bring a large pot of salted water to a boil. Working in batches to avoid overcrowding, gently lower the gnocchi into the water and cook for about 5 minutes, or until they float to the surface—this is your cue that they’re done. Use a slotted spoon to lift them out carefully and transfer to a warmed serving dish. Keep the cooked batches warm while you finish the rest.
- Melt the butter and drizzle it generously over the cooked gnocchi. Serve immediately with the hot tomato sauce spooned over or alongside, topped with freshly grated Parmesan and elegant Parmesan shavings for a beautiful finishing touch.
Ingredients
Method
- Rinse the spinach thoroughly and place it in a saucepan without adding any extra water—just the water clinging to the leaves is enough. Cook over low heat, stirring occasionally, until the spinach just wilts down. Drain the cooked spinach in a colander, then squeeze it firmly with your hands or press it with the back of a spoon to remove as much excess water as possible.
- Transfer the drained spinach to a food processor along with the ricotta, eggs, Parmesan, and nutmeg. Season generously with salt and pepper, then process until you have a smooth, uniform mixture. Spoon the mixture into a bowl and gradually work in the flour, adding just enough until the mixture holds its shape when formed but isn’t too stiff or dry.
- Using 2 teaspoons, scoop and shape the mixture into about 20 oval-shaped dumplings, smoothing them gently as you go. Arrange them on a plate, cover, and refrigerate for 1 hour to firm up—this helps them hold together during cooking.
- While the gnocchi chill, prepare the tomato sauce. Melt the butter in a saucepan over medium heat, then add the onion and carrot. Cook gently for 10 minutes, stirring occasionally, until they’re soft and sweet. Sprinkle in the flour and cook, stirring constantly, for 1 minute to create a light roux. Add the tomatoes, stock, bay leaf, and sugar, season with salt and pepper, and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes to develop deep flavors. Remove the bay leaf, then transfer the sauce to a food processor and blend until silky smooth. Return to the pan and keep warm.
- Bring a large pot of salted water to a boil. Working in batches to avoid overcrowding, gently lower the gnocchi into the water and cook for about 5 minutes, or until they float to the surface—this is your cue that they’re done. Use a slotted spoon to lift them out carefully and transfer to a warmed serving dish. Keep the cooked batches warm while you finish the rest.
- Melt the butter and drizzle it generously over the cooked gnocchi. Serve immediately with the hot tomato sauce spooned over or alongside, topped with freshly grated Parmesan and elegant Parmesan shavings for a beautiful finishing touch.
Notes
What are Common Gnocchi Mistakes?
The most common gnocchi mistake is adding too much flour, which creates dense, heavy dumplings instead of light, pillowy ones. Failing to properly squeeze excess water from the spinach also ruins the texture by making the mixture too wet. Overworking the dough develops gluten, resulting in tough gnocchi. Skipping the chilling time prevents the mixture from holding its shape during cooking. Finally, overcrowding the pot while boiling lowers water temperature, causing gnocchi to stick together and cook unevenly instead of floating perfectly to the surface.What are Common Gnocchi Mistakes?
The most common gnocchi mistake is adding too much flour, which creates dense, heavy dumplings instead of light, pillowy ones. Failing to properly squeeze excess water from the spinach also ruins the texture by making the mixture too wet.
Overworking the dough develops gluten, resulting in tough gnocchi. Skipping the chilling time prevents the mixture from holding its shape during cooking. Finally, overcrowding the pot while boiling lowers water temperature, causing gnocchi to stick together and cook unevenly instead of floating perfectly to the surface.
Spinach Gnocchi with Tomato Sauce Substitutions and Variations
There’s really no need to stick rigidly to this recipe if you’ve got different ingredients hanging around your kitchen or dietary requirements to account for. I’d swap ricotta for mascarpone if I want something creamier, or use cottage cheese for a lighter touch.
Don’t have spinach? Kale works nicely, though you’ll need to cook it longer. For the sauce, I can use fresh tomatoes when they’re in season, or even roasted red peppers for something different. Vegetable stock feeling boring? I’d try using pasta water instead for that starchy richness.
Dairy-free? Nutritional yeast plus plant-based butter handles the Parmesan situation. The beauty here is flexibility—gnocchi won’t judge your substitutions.
What to Serve with Spinach Gnocchi with Tomato Sauce
What’s the point of making gorgeous spinach gnocchi if you’re just gonna plop it on a plate naked, right?
I’d pair this dish with something that complements those tender, pillowy dumplings without stealing the spotlight. A crispy garlic bread works wonderfully, soaking up that tangy tomato sauce. Fresh arugula on the side brings a peppery bite that cuts through the richness. Consider roasted vegetables too, like zucchini or bell peppers, which add color and texture.
For drinks, I’d reach for a light red wine, maybe a Pinot Noir, or stick with a clean white like Pinot Grigio. The key’s keeping things simple so your gnocchi stays the star. You’re not trying to create a whole feast here, just smart accompaniments that elevate the main event.
Final Thoughts
Making spinach gnocchi from scratch might seem intimidating at first, but honestly, once you nail the technique, you’ll find yourself whipping up batches whenever the craving hits. The beauty of this dish lies in its simplicity—just spinach, ricotta, eggs, and flour combining into pillowy pockets of comfort. Sure, getting the dough consistency right takes practice, but that’s half the fun, right. I’d say the real payoff comes when you plate those emerald-green dumplings swimming in vibrant tomato sauce, topped with melted butter and shaved Parmesan. It’s the kind of meal that feels fancy enough for guests yet approachable enough for a weeknight dinner. Your kitchen will smell incredible, and you’ll wonder why you didn’t make homemade gnocchi sooner.
