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This Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes makes for the perfect dinner from now through fall. Making gnocchi at home is easy with this recipe that uses frozen spinach and ricotta cheese. It’s light, pillowy, and tossed with juicy, blistered cherry tomatoes in a delicious nutty sage butter sauce. Serve this quick-cooking gnocchi topped with plenty of parmesan cheese. Every bite is layered with delicious, summery flavors. The perfect way to spend a relaxing night in the kitchen with family and friends.
I’m back home and already re-creating the dishes we ate in Mexico. Funny enough, we ate some incredible Italian food while in Cabo. I mean, we ate more tacos for sure. But between Flora Farms and a cute little Italian restaurant called, Romeo & Julieta we also ate plenty of pizza, pasta, and gnocchi!!
You guys ask all the time where I find inspiration for recipes. There’s no denying that traveling and eating out is always one of the best sources for new ideas. Granted there’s nothing all too creative about this gnocchi, but regardless it’s unreal how delicious it is. And I surely wouldn’t have had the idea to create the recipe if we hadn’t ordered something similar from Romeo & Julieta’s…a small spot in town.
I actually didn’t order this dish, but multiple people at the table did. And the verdict was pretty clear, the gnocchi was surely the thing on the menu to order. Well…the gnocchi and the the fresh burrata and fig appetizer.
Both are delicious…and I think I need to re-create that burrata next!
Ricotta gnocchi is easy – the details
If you have not made gnocchi at home, start with this recipe. It’s pretty no fuss and I am declaring it the best gnocchi recipe that currently lives on HBH.
You’re basically just mixing chopped spinach with ricotta cheese, flour, parmesan, and egg yolks. Yes, this gnocchi has just five ingredients. And while it takes some hands-on time, it’s really fairly simple to make. I usually put on a podcast while making, or ask the family to help if we’re doing a big dinner.
The dough comes together in no time. Once you’ve formed the dough, then it’s time to shape the gnocchi.
When it comes to forming the gnocchi, I keep it very, very simple. I like to roll the gnocchi dough into a long rope and then just cut that rope into pieces. And that’s it. No fancy tools, no fancy rolling method. Just keep it simple.
Once you’ve rolled and shaped the gnocchi they can be covered and kept in the fridge for a day or so or frozen for a few months. Then just boil them off before you’re ready to eat. I’m excited to have a batch already stashed in the freezer.
The sage butter sauce
It’s basic, but it sure is real good. Salted butter cooked together with sage and garlic. The butter browns and the sage get crispy. It’s really just perfect.
Once the gnocchi has cooked, toss it with the sauce and let it hang out in the sauce while you make the tomatoes.
Now the tomatoes
The dish that was served to us had smoked cherry tomatoes. I didn’t want to mess with smoking tomatoes (nor do I have a smoker), so I just made some simple blistered cherry tomatoes. It take five minutes tops.
Cook them in olive oil until they just begin to char. Once the tomatoes are charring, toss with thyme and balsamic vinegar. They turn sweet and become addictingly delicious.
To finish it up, serve the gnocchi and sauce with the tomatoes and extra parmesan on top.
Kind of fancy, kind of not, but definitely SO GOOD!
Tip? Pour yourself a glass of wine, or make a fun spritz, and enjoy these awesome summer nights. Oh, and a loaf of crusty bread would be delicious too.
Looking for other summer recipes? Here are some favorites:
Pesto Cheese Zucchini Ravioli with Burst Tomatoes
Pesto Peach Chicken in White Wine with Burrata
Lastly, if you make this Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes
Servings: 8
Calories Per Serving: 327 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 16 ounces thawed frozen chopped spinach
- 2 cups whole milk ricotta cheese
- 2 egg yolks
- 1/2 cup all-purpose flour
- 3/4 cup grated parmesan cheese
- 1 pinch kosher salt and black pepper
- 1 stick (8 tablespoons) salted butter
- 2 cloves garlic, smashed
- 8 leaves fresh chopped sage
- 1 tablespoon extra virgin olive oil
- 2 cups small cherry tomatoes
- 2 tablespoons fresh thyme leaves
- 1 tablespoon balsamic vinegar
Instructions
- 1. To make the gnocchi. In a bowl, mix together the spinach, ricotta, egg yolks, flour, parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a tablespoon of flour at a time until the dough can be formed into a ball. The dough should be sticky.2. Flour the counter and scrape the dough out onto it. Cut the dough into four pieces. Working with one piece of dough at a time, roll the dough into a rope about 1-inch thick and cut into bite-size pieces. Repeat this process, placing the gnocchi on a floured baking sheet. 3. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.4. Melt together the butter, garlic, and sage in a large skillet. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes. Drop the gnocchi into the butter sauce, gently tossing to combine. Keep over low heat. 5. In a skillet set over medium heat, add the olive oil, tomatoes and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Turn off the heat, toss the tomatoes with the thyme and balsamic vinegar. 6. Divide the gnocchi and sauce among bowls. Top with tomatoes and parmesan. EAT!
Notes
To Make Ahead: Form the gnocchi through step 3. The gnocchi can be kept covered in the fridge for up to 1 day or frozen for 4 months. Simply boil just before you’re ready to eat and toss with sauce.
Followed recipe, drained spinach by pushing a bowl down on it in the strainer then squeezed it again by hand to get as much water out as possible. Gnocchi fell apart in the water. Sucks to have put that much effort into it to have it fail.
Hey Leah! I’m so sorry about that! Is there anything I can do to help? xT
I had to increase the flour to more than 1 cup, but these still turned out perfectly. I added cooked pancetta to the sauce for a bit of crunch and flavor. I like these even better than potato gnocchi!
Thank you so so much for trying out the recipe! Have an awesome weekend! xT
I followed this recipe to the letter. Lots of labor… was looking forward to a great meal. The gnudi disintegrated in the water.
Hi Katie,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear you had some issues. Did you happen to drain the spinach really well? Let me know how I can help! xT
how do you recommend going about using fresh spinach instead of frozen? are there additional steps to prepare it?
Hey Teagan,
You are going to want to cook the spinach and drain it really well, you want to be sure all of the liquid is drained out. I hope this helps, please let me know if you give this recipe a try! xx
I’ve been looking a long time for a spinach gnocchi recipe that mimicked a dish at a restaurant where I used to work. This was the closest I have ever found! It actually surpassed the dish I remember and made me feel like I was dining at my favorite upscale Italian restaurant. I’m going to make a double batch next week so I will always have these little gems in the freezer. Thank you so much!!
Hey Sarah,
Wonderful!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend! 🏈
This earned me big time Good Husband Points. So delicious.
Hey Don,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
Could this be made gluten free?
Hi Deanna,
You could try using gluten free flour, they might be a little finicky with that. Let me know if you give the recipe a try! xx
This was pretty good. You have to adjust your mind a bit, if you’ve been used to potato-based gnocchi. The taste is definitely different.
From the above recipe, I increased the flour to 1 cup. I used one bunch fresh spinach, which, after I boiled it, did not come anywhere close to the amount asked for in the recipe, but was plenty. Also, I just took a chunk of parmesan cheese and grated it. It may have been 3/4 cup, but probably less.
I put the finished gnocchi in the fridge for about 30 minutes, which I think was a wise choice. If I had immediately dropped them into hot water, I don’t think they would have held together as well.
My sauce was a bit different as well: butter, olive oil, fresh pesto sauce (not too much) a few cherry tomatoes, and garlic. I sautéd all of that and then boiled the gnocchi for 4 minutes, drained and added to the sauce. It was borderline divine.
Definitely different from standard potato-based gnocchi, but still quite good.
Hey there,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go and sharing your feedback and what worked well for you!? xT