Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

When I'm having an 'Italian' cooking night, I love to make this. It was originally from an Australian Womens Weekly 'Italian' cook book. I've used both fresh & frozen spinach and works fine either way. This is great as a starter to an Italian meal or themed dinner. Serves 4 as a meal with a salad, herb or garlic bread or Serves 6 as an entrée (starter) to a main meal.


  2. Wash& dry spinach, remove white stalks.
  3. Cook Spinach with very little water, boiling in a saucepan with a tightly fitting lid for about 5 minutes Drain well- squeeze all liquid out.
  5. Defrost, squeeze all the liquid out.
  6. Combine the spinach with ricotta cheese, half the grated parmesan cheese, egg, salt, pepper, and nutmeg in a bowl- mix well.
  7. Form mixture into balls or egg shape using a tablespoon and the palm of your hand to mould them.
  8. Roll gnocchi lightly in flour.
  9. Bring a large pan of salted water to the boil- lower the temperature to a gently rolling boil.
  10. Drop in gnocchi 3 or 4 at a time.
  11. Simmer gently until gnocchi rise to the surface, about 1 to 2 minutes.
  12. Remove from pan with slotted spoon.
  13. Arrange in well greased oven proof dish.
  14. Continue with the rest of the gnocchi 3 or 4 at a time, until there all done and in the oven proof dish.
  15. Melt butter and pour over gnocchi, sprinkle with remaining parmesan cheese.
  16. Place under moderately hot grill for a few minutes, until cheese turns golden brown.