Jordan Bruno's Ricotta and Spinach Gnocchi Recipe

Jordan's Spinach and Ricotta Gnocchi

MKR's Jordan Bruno has provided us with a delicious Spinach and Ricotta Gnocchi recipe in celebration of his cooking demonstration appearances at D'Orsogna Italian Day! 



Serves: 4

Preparation: 45 minutes


250g ricotta, drained well

250g washed spinach, cooked and chopped finely

200g plain flour, extra if needed

3 egg yolks, beaten

30g parmesan, grated

Good grate of nutmeg

Salt & pepper


¼ cup olive oil

3-4 garlic cloves, chopped

1 chilli, sliced finely

800g tomatoes, peeled and chopped or canned tomatoes

½ tsp sugar

Fresh basil

Salt and pepper

Parmesan to serve

Pepper to serve


  1. Place Ricotta in a large bowl and mash well to remove all lumps, add Spinach, Egg Yolks, Parmesan, Nutmeg, Salt and Pepper; mix well, add ½ the Flour and feel the mix, add more if needed but remember the less flour the lighter Gnocchi.
  2. Dust bench with Flour and place ¼ Gnocchi mix over the Flour; dust hands with Flour and roll the Gnocchi into a sausage shape, dusting with Flour; cut on an angle 3-4cm in length with a blunt knife dipped in Flour; with a fork dipped in Flour mark one side; this helps the sauce to cling on to Gnocchi. Repeat with the remaining mixture. Place Gnocchi on a tray lined with baking paper dusted with Flour to prevent sticking. At this stage you can freeze them to use at a later date if you wish, once completely frozen place in a sealed container; if serving immediately make the sauce.
  3. Bring pot of salted water to boil, add a few Gnocchi at a time and they will float to the top when ready, scoop them up and drain then add to prepared sauce, continue to cook remaining Gnocchi.
  4. Serve and top with more Basil and freshly shaved Parmesan.
  5. Enjoy!


Heat Olive Oil, add Garlic and Chilli; cook til fragrant, do not brown Garlic, it turns bitter. Add Tomatoes and cook for 5 minutes; add Basil, Salt and Pepper.