Spinach Ricotta Gnocchi


  • 32 oz. Galbani® Ricotta Cheese
  • 1/4 cup Galbani® Mozzarella Cheese, hand shredded
  • 1/2 cup Galbani® Grated Parmesan Cheese
  • 2 eggs
  • 1 cup frozen chopped spinach, thawed and drained
  • 3 1/2 cups all-purpose flour – set aside 1/4 cup to coat surface when rolling out the gnocchi
  • 1 1/2 oz. olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. white pepper
  • 1 jar of tomato sauce
  • 1/4 cup fresh basil, chopped


  • Mix ricotta, egg, flour, olive oil, 1/4 cup Parmesan cheese, garlic powder, pepper and salt in a bowl. Knead until mixed, add spinach, and continue to knead until full blended.
  • Remove dough and shape into a ball on a floured surface. Cut into sections. Roll out dough into ropes, about 1/2” thick. Cut each strip into 1” pieces. Using a gnocchi board or fork, roll each piece to make the ridges.
  • Refrigerate until ready to cook or freeze for later use.
  • Cook gnocchi in boiling water for about 2 minutes, remove and drain. In a saucepan heat tomato sauce, stir in basil.
  • Spoon ricotta gnocchi into pasta bowls and top with sauce. Finish with shredded mozzarella and grated Parmesan.