Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 floury potatoes (e.g. Rooster) (approximately 500g)
  • 70g fresh spinach
  • 3 tablesp. ricotta
  • 170g Parmesan cheese, grated
  • 200g flour
  • 2 eggs
  • A little grated nutmeg
  • 400g cherry tomatoes, roasted
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 49
Cooking time: 40 MIN
  1. Peel the potatoes and cut them into equal-sized pieces. Boil them in salted water for 15 to 20 minutes, drain and allow to dry for 10 minutes.
  2. In the meantime, blanch the spinach briefly in boiling, salted water, place in a sieve and press all the moisture out with the back of a spoon. Finely chop the spinach and reserve the boiling water for the gnocchi.
  3. Drain the ricotta well. Grate the Parmesan cheese.
  4. Mash the potatoes into a puree and mix in the ricotta, flour, egg and 60g of the Parmesan cheese. Season with nutmeg, salt and pepper. Mix everything together and turn the dough out onto a worktop dusted with flour. Knead it carefully until smooth. Add some extra flour if the dough is too sticky.
  5. Roll into small balls and place them in a bowl covered with plastic film. Use a fork to flatten the balls slightly. Put the bowl in the freezer until needed.
  6. Just before serving, boil them in plenty of salted water. The gnocchi are ready when they rise to the surface.
  7. Serve with roasted cherry tomatoes and the remaining Parmesan cheese.


Use kale instead of spinach and serve with a tomato sauce. The kale must be cooked longer before chopping.

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