Weelicious Spinach Gnocchi Recipe

{photo by Maren Caruso}

The Weelicious Cookbook, authored by my friend Catherine McCord, hits bookstores today! In case you missed it, here's my Q & A with her yesterdayCatherine's smart (and efficient!) philosophy is one family, one meal. On these bite-size balls of spinach, ricotta and parmesan, three of my favorite flavors, I'm sold. We're making them a second time today (they're that good!) and Greta says if you know what's good for you (and your toddler), you will, too. Serve them for supper, and if you have the good fortune to have leftovers, in true Weelicious fashion, send them for lunch the next day. Congrats Catherine and thanks so much for sharing this recipe!


Spinach Gnocchi

Recipe Courtesy of Catherine McCord and Weelicious: One Family, One Meal

makes 40 small gnocchi balls

One 10-ounce package frozen chopped spinach, defrosted
1 cup full-fat ricotta cheese
2/3 cup grated parmesan cheese, plus 2 tablespoons for sprinkling
1 large egg yolk
2 tablespoons all-purpose flour, plus more for dusting your hands while rolling

1.  Squeeze all of the water out of the spinach using your hands (do it in small handfuls over a bowl to make sure you don’t lose any spinach) and then again in a clean dish towel to remove as much liquid as possible (see Note).
2.  Place the spinach, ricotta cheese, 2/3 cup of the parmesan cheese, the egg yolk, and 2 tablespoons flour in a food processor and pulse until the spinach is in tiny pieces and the mixture is thoroughly combined.
3.  Dust your hands with a little flour so the mixture doesn’t stick to your hands.
4.  Take 1 teaspoon of the spinach mixture and roll it into a tiny ball. Place it on a plate covered with parchment paper. Repeat with the rest of the mixture.
5.  Bring a large pot of water to a boil. Add the gnocchi in small batches - no more than several at a time - and cook for 3 minutes, or until they rise to the surface.
6.  Using a slotted spoon, remove the gnocchi to a plate or bowl.
7.  Sprinkle with parmesan cheese and serve.

Note: This recipe will not succeed unless you remove all the water from the spinach so that it’s as dry as possible (see page 221 for how). If you do not drain the spinach well, the gnocchi will fall apart while cooking in the water.

To Freeze: After step 4, place the gnocchi on a baking sheet and freeze for 30 minutes. Transfer to a zip-top bag, label, and freeze for up to 4 months. When ready to cook, thaw at room temperature and start at step 5. 


ylrose said...

Thank you for sharing this...I follow Catherine @Weelicious and found your site from yesterday's article. I can't wait for my cookbook to arrive. And try this recipe! Oh and look around your site more too!

Diana Mieczan said...

I love spinach and I adore gnocchi. This is such a great combination:) Can't wait to try it! xo

Sarah Copeland said...

I'm so glad you both came to visit, and a special welcome if my site is new to you. I hope you come again! Thanks so much for leaving a note. xx

Amelia Sherry said...

These look delicious--and nutritious, of course! I don't know Catherine but just checked out your interview with her and she sounds amazing. Thanks for the introduction. Looking forward to testing these out on Isla.

BTW: Since I'm a non-chef, any suggestion on the best gluten-free flour that'd work here? (Just in case I want to taste them myself!)

Thank you!

Sarah Copeland said...


Thanks for your comment, and I'm so glad to have introduced you to Catherine's site, too!

I haven't tried this, but I bet these would work with oat flour--which is my go-to mild, gluten free flour. You might also try almond meal which would bind and give these a nutty flavor. Maybe I'll try that too--anything to sneak a little extra protein into the babe's diet--and mine! I can't wait to hear what Isla thinks!

With Style and Grace said...

love this version of gnoochi! might need to give this a try, but with gluten-free flour.

My photo
New York City, United States
Sarah Copeland is a food and lifestyle expert, and the author of Feast: Generous Vegetarian Meals for Any Eater and Every Appetite, and The Newlywed Cookbook. She is the Food Director at Real Simple magazine, and has appeared in numerous national publications including Saveur, Health, Fitness, Shape, Martha Stewart Living and Food & Wine magazines. As a passionate gardener, Sarah's Edible Living philosophy aims to inspire good living through growing, cooking and enjoying delicious, irresistible whole foods. She thrives on homegrown veggies, stinky cheese and chocolate cake. Sarah lives in New York with her husband and their young daughter.