Spinach Ricotta Gnocchi with Lemon Zest

Name: Spinach Ricotta Gnocchi with Lemon Zest
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups fresh spinach, cooked and chopped; 1 cup ricotta cheese; 1 large egg; 1 cup all-purpose flour, plus extra for dusting; 1/2 cup semolina flour; Zest of 1 lemon; Salt and pepper to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Healthy & Light

I absolutely adore creating comforting dishes, and Spinach Ricotta Gnocchi with Lemon Zest is one of my favorites. The vibrant colors and delightful flavors make this dish a feast for both the eyes and the palate. The creamy ricotta perfectly balances with fresh spinach, while the zesty lemon brightens every bite. Making homemade gnocchi might seem daunting, but I promise it's fun and rewarding. Each time I prepare it, I find new ways to personalize it. I can't wait for you to try it and fall in love with it too!

Created by

Sloane Patterson

Last updated on 2026-01-10T02:07:19.573Z

When I first experimented with homemade gnocchi, I was amazed by how much better it tasted than store-bought. It all started when I wanted to incorporate more greens into my meals, and Spinach Ricotta Gnocchi became my go-to recipe. The combination of the silky texture of gnocchi and fresh ingredients creates a dish that feels elegant yet is surprisingly simple to make.

I discovered that using a mix of flour types gives the perfect texture, so I prefer combining all-purpose flour with a bit of semolina. It adds structure while keeping the gnocchi light. Plus, don't skimp on the lemon zest—it truly elevates the dish and brings everything together beautifully!

        Why You Will Love This Recipe
        Fresh flavors that awaken your palate
Light and fluffy gnocchi melt in your mouth
Burst of lemon zest that adds brightness

      

Tips for Making Perfect Gnocchi

Achieving the ideal gnocchi texture hinges on the balance of moisture from the ricotta and spinach. If your dough feels too wet, incorporate a little more flour, but be cautious—too much can lead to dense gnocchi. Aim for a soft but manageable dough that holds together without being overly sticky. Additionally, working quickly once you’ve mixed the ingredients helps prevent the gnocchi from becoming gummy.

When shaping the gnocchi, rolling the dough into ropes can be a little tricky. It's important to maintain an even thickness to ensure consistent cooking. If you find the dough is sticking to your hands or the surface, dust lightly with flour rather than adding too much, which can compromise the final texture.

Choosing the Right Ingredients

Fresh spinach is essential for this dish, not only for its vibrant color but also for its flavor. Steer clear of frozen spinach if you can; the moisture content and texture will differ significantly. When selecting ricotta, look for whole milk varieties for a creamier texture. Lower-fat options tend to be grainier, leading to less satisfying gnocchi.

The lemon zest is a key flavor enhancer. Using a microplane zester preserves the oils from the lemon skins, which contribute to a delightful aroma and taste. If you need to substitute for freshness, try using a small amount of lemon juice, although the zest will provide an intensity that's hard to replicate.

Serving and Storage Suggestions

This dish is at its best served immediately after combining the gnocchi with the sauce. The vibrant colors and fresh flavors are truly delightful when fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet with a splash of olive oil to keep them from becoming mushy.

If you want to make this dish ahead of time, the gnocchi can be prepared and frozen. Lay them out on a baking sheet to freeze individually before transferring to a freezer bag. When ready to cook, there's no need to thaw; just drop them directly into boiling water for a few extra minutes until they float to the surface.

Ingredients

For the Gnocchi

2 cups fresh spinach, cooked and chopped
1 cup ricotta cheese
1 large egg
1 cup all-purpose flour, plus extra for dusting
1/2 cup semolina flour
Zest of 1 lemon
Salt and pepper to taste

For the Sauce

2 tablespoons olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
Salt and pepper to taste
Fresh basil for garnish

Instructions

Make the Gnocchi Dough

In a large mixing bowl, combine the cooked spinach, ricotta cheese, egg, lemon zest, salt, and pepper. Gradually fold in the all-purpose flour and semolina until a soft dough forms. Be careful not to overmix.

Shape the Gnocchi

On a floured surface, divide the dough into four portions. Roll each portion into long ropes about 1/2 inch thick, then cut into 1-inch pieces. Use a fork to create ridges on each piece for better sauce adherence.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches. They are cooked when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Prepare the Sauce

In a large pan over medium heat, heat olive oil and sauté the minced garlic for about 1 minute. Add the cherry tomatoes, salt, and pepper, cooking until the tomatoes start to soften, about 4-5 minutes.

Combine and Serve

Add the cooked gnocchi to the pan with the sauce, gently tossing to combine. Cook for another 2 minutes to heat through. Serve hot, garnished with fresh basil.

Pro Tips

For a creamier sauce, consider adding a splash of heavy cream to the tomatoes when cooking. Also, feel free to add other vegetables like zucchini or bell peppers to diversify your dish.

Customizing the Sauce

While this recipe features a simple garlic and cherry tomato sauce, you can easily customize it to match your preferences. For a creamier sauce, consider adding a splash of heavy cream or crème fraîche after the tomatoes soften. For those who enjoy a touch of spice, a pinch of red pepper flakes can elevate the dish beautifully.

Feel free to experiment with additional vegetables. Zucchini, asparagus, or even a handful of arugula can complement the flavors while providing a colorful, nutritious boost. If using any of these, add them to the pan before the tomatoes to allow them to soften presentably.

Adapting for Dietary Needs

If you're looking for a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free all-purpose blend that contains xanthan gum to help bind the ingredients. Ensure your semolina flour is also certified gluten-free, as some brands can contain gluten.

For a vegan version, swap the ricotta cheese with a plant-based alternative and replace the egg with a flaxseed meal or chia seed substitute mixed with water. The result may vary slightly in texture, but the flavors will remain vibrant and enjoyable.

Scaling the Recipe

This recipe is easily scalable if you’re cooking for a crowd. For every additional serving, simply increase the amounts of each ingredient proportionately. One important note is to ensure that your pot of boiling water is large enough to handle the increased batches of gnocchi, preventing them from sticking together.

If making a larger batch, you can cook the gnocchi in stages to ensure they maintain their fluffy texture. Alternatively, consider preparing the sauce in a larger skillet to accommodate the added quantity and to ensure each piece of gnocchi is properly coated in the sauce.

Questions About Recipes

→ Can I freeze the gnocchi?

Yes, you can freeze uncooked gnocchi. Place them on a baking sheet to freeze individually, then transfer to a freezer bag for later use.

→ What can I substitute for ricotta cheese?

Cottage cheese blended until smooth can be a great substitute for ricotta in this recipe.

→ How do I know when the gnocchi is cooked?

Gnocchi is cooked once it floats to the top of the boiling water, which usually takes about 2-3 minutes.

→ Can I use frozen spinach instead of fresh?

Yes, you can use thawed and well-drained frozen spinach for this recipe.