Spinach & ricotta gnocchi

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden : silverbeet (or spinach), basil, garlic, mint, onion, parsley, eggs

Source: Adapted from a recipe by Teresa Oates: mangiamangia.com.au


  • metric measuring cups and scales
  • chopping board & non-slip mat
  • cook’s knife
  • medium saucepan
  • strainer
  • large heavy-based saucepan
  • wooden spoongraterlarge bowlmixing spoon
  • small spoon
  • ovenproof dish


For the sauce:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1⁄2 cup basil, finely chopped
  • 750 ml tomato passatasalt and pepper to taste

For the gnocchi:

  • 300 g spinach, chopped
  • 80 g pecorino cheese, grated
  • 80 g mozzarella, grated
  • large handfuls of parsley, mint and/or basil, finely chopped (1⁄2 cup when chopped)
  • 500 g fresh ricotta
  • 2 eggs,  whisked
  • 1⁄2 cup plain flour
  • salt and pepper
  • olive oil to grease baking dish

What to do

  • Set out your ingredients.
  • Preheat the oven to 200°C.
  • Fill the medium saucepan with water and put it on to boil. Blanch the spinach for about 30 seconds in the boiling water, then drain quickly using the strainer and rinse in cool water to stop the cooking process.

For the sauce:

  • Heat the olive oil in the saucepan, then add the onion, garlic and parsley.
  • Cook on medium heat for 1–2 minutes or until onion is translucent.
  • Add the passata, season to taste, then stir to combine. Cook on low heat for about 30 minutes.

For the gnocchi:

  • Mix together all of the gnocchi ingredients, except the mozzarella, in the large bowl.
  • Form balls of dough about 3 cm round using a small spoon.
  • Grease your ovenproof dish with oil and arrange the gnocchi in the dish.

To cook the gnocchi:

  • Drizzle the cooked tomato sauce over the top of your gnocchi, scatter over
    the grated mozzarella and bake in the oven for 15–20 minutes, until the
    cheese has baked to a beautiful golden-brown. Serve hot.



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