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
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.
- 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
- 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!
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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.