Gnocchi with spinach and ricotta

Chef Giovanni Gabana shares one of the recipes of our new menu: gnocchi with spinach and ricotta. So delicious.


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(for 2 persons)

– 300g ricotta 

– 300g spinach  

– 1 Egg 

– 150g parmigiano 

– 50g flour

– 50g butter

– sage

– garlic 

–  Olio extravergine


– Firstly cook the spinach in water.

– Then cool it down and squeeze the water out.

– Add your spinach to a frying pan with garlic and oil for 3 minutes to add extra taste.

– Once baked, chop the spinach and let it cool down.

– Add the cooled spinach to a large bowl, adding ricotta, egg, parmigiano and flour.

– Spoon into your preferred shape and place on a tray with flour.

– Let it rest for 60 minutes in the fridge. 

– Take the gnocchi from the fridge.

– Place a pan with water on the stove and bring it to a boil.

– Cook the gnocchi in water for 5 minutes, or until they float.

– In the meantime prepare a sauce with butter, sage and garlic.

– Finally add the gnocchi to the pan with butter and fry them for a bit.

– Plate the dish and serve.

– Buon appetito.