From the OPR kitchen
A soft ricotta sauce and fresh spinach keep this gnocchi gentle and simple.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Ricotta and spinach gnocchi
At home recipes · 15 minute
A soft ricotta sauce and fresh spinach keep this gnocchi gentle and simple.
5 min prep · 10 min cook · Serves 2 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Put the kettle on while you prepare the ingredients. Bring a large pan of water to the boil. Cook the pasta or gnocchi for the time on the packet; choose a variety that cooks in no more than 10 minutes. Reserve a mug of cooking water before draining.
- 2Warm the oil in a frying pan and soften the garlic for 30 seconds. Add the spinach and 2 tbsp water; stir until wilted. Fold in the ricotta and a little gnocchi water.
- 3Add the cooked gnocchi, lemon juice and black pepper and heat gently until hot. Loosen with a splash of the reserved cooking water, divide between two bowls and serve immediately.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Have the ingredients measured before you begin. Use a quick-cooking pasta so the meal fits the 15-minute window.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
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