Ricotta Gnocchi with Spinach & Gorgonzola Recipe
Ricotta Gnocchi with Spinach & Gorgonzola Recipe photo by Taste of Home
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Ricotta Gnocchi with Spinach & Gorgonzola Recipe

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When my family comes for a visit, they always ask me to make this unique dish for dinner. Homemade cheesy gnocchi is topped with a rich sauce made with butternut squash, spinach and Gorgonzola.— Brud Holland, Watkins Glen, New York
TOTAL TIME: Prep: 2 hours Cook: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 2 hours Cook: 10 min.
MAKES: 8 servings


  • 3 large potatoes
  • 3 cups reduced-fat ricotta cheese
  • 1/4 cup grated Romano cheese
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 6 eggs
  • 4-1/2 cups cake flour
  • 4 quarts water
  • SAUCE:
  • 2-2/3 cups cubed peeled butternut squash
  • 1/3 cup thinly sliced fresh basil leaves
  • 1/3 cup water
  • 2 tablespoons plus 2 teaspoons olive oil
  • 2 garlic cloves, peeled and thinly sliced
  • 1-1/4 teaspoons kosher salt
  • 3/4 teaspoon pepper
  • 1-1/3 cups heavy whipping cream
  • 2/3 cup crumbled Gorgonzola cheese
  • 1-1/2 pounds fresh spinach, coarsely chopped

Nutritional Facts

1-1/2 cups gnocchi with 3/4 cup spinach mixture: 833 calories, 35g fat (17g saturated fat), 248mg cholesterol, 1420mg sodium, 101g carbohydrate (10g sugars, 7g fiber), 29g protein.


  1. Scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly.
  2. Add ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, one at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough.
  3. Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
  4. In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon and keep warm.
  5. In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook for 4-6 minutes or until squash is tender.
  6. Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until spinach is wilted. Serve with gnocchi. Yield: 8 servings.
Originally published as Ricotta Gnocchi with Spinach & Gorgonzola in Easy Italian Cookbook 2013 2013, p47

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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