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Spinach Gnocchi with Tomato Sauce

Spinach Gnocchi with Tomato Sauce

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Prep Time 30 minutes
Cook Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: British
Calories: 742
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.