Maggie Beer

Spinach and Ricotta Gnocchi with Tomato and Chilli Sugo

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Step 1: Combine spinach, ricotta, parmesan, flour, eggs, Extra Virgin Olive Oil, sea salt and freshly ground pepper to taste, in a large bowl and mix well. Using a tablespoon, drop level amounts of the mixture onto a tray and with floured hands roll into small oval shapes. Cover with plastic wrap and refrigerate for 1 hour or until firm.

Step 2: Bring a large saucepan of salted water to a boil. Drop gnocchi, in bunches, into the boiling water. Cook without stirring, until the gnocchi floats to the surface. Immediately remove the gnocchi from the pan with a slotted spoon and drain well.

Step 3: Heat Tomato and Chilli Sugo in a small pan with a good glug of Extra Virgin Olive Oil. Pour the Sugo over the gnocchi and add parsley, salt and freshly cracked pepper to taste.

Step 4: Add freshly grated parmesan and a final flourish of Extra Virgin Olive Oil to serve.


  1. 250g fresh spinach finely chopped
  2. 500g ricotta
  3. 1 cup parmesan finely grated
  4. ½ cup plain flour
  5. 118g 2 free range eggs lightly beaten
  6. To taste salt flakes
  7. 1 handful flat leaf parsley

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