Spinach and ricotta gnocchi from Essentials of Classic Italian Cooking (page 262) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato sauce with heavy cream; Butter and sage sauce (Burro oro e salvia)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rachel_ on January 25, 2026

    Tasty but messy. I’ll go the soup route next time so it doesn’t matter as much if they fall apart a bit

  • Wojtanowski on August 21, 2018

    Nice recipe...people enjoyed it well..great leftovers too. Made with sage butter sauce...it’s a good do-ahead recipe and warm in the oven for a dinner party.

  • Wojtanowski on August 21, 2018

    Great recipe...made with sage butter sauce...makes a fair amount but they are light...used as a side dish to porchetta

  • mharriman on March 29, 2018

    I messed up because I didn’t read the recipe before buying the ingredients. I was looking for a cheese and green vegetable pasta sauce to go with frozen prepared gnocchi, and the index in this cookbook lists “ spinach and ricotta” under Pasta Sauces. So, when I read the instructions before beginning, I was chagrined to see that this isn’t a sauce recipe but a gnocchi recipe! I decided to make a sauce from the onion, pancetta, ricotta, Parmesan, and spinach, and it turned out so well that my husband asked that we repeat it soon. I added half and half which helped break down the ricotta. Next time, I will omit the ricotta and blend all the other ingredients to use with already prepared potato gnocchi.

  • sturlington on October 23, 2014

    The gratineed version of this that follows is excellent. p262

  • KarinaFrancis on March 30, 2014

    I used frozen spinach and it turned out just great. Will take Marcella's advice and try the tomato cream sauce next time, and there will be a next time.

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