These wonderful spinach, ricotta and parma ham gnocchis are so simple to make – and they are just adorable. Smooth and elegant, but at the same time rustic and very traditional.
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Spinach and Ricotta Gnocchi with Parma Ham
- Total Time: 45 minutes
- Yield: 6 1x
Description
Wonderfully light and airy spinach and ricotta gnocchi with parma ham.
Ingredients
- 9 oz (255 g) fresh spinach
- 7 oz (200 g) ricotta cheese
- 1/2 cup (120 ml) grated parmesan cheese
- 1 clove of garlic, finely chopped
- 5 slices of parma ham
- 2-3 tablespooons of wheat flour
- 2 tbsp of organic butter
- Salt
Instructions
- Rinse the spinach and strain it.
- Heat up a little olive oil in a deep pan. Add the finely chopped garlic and spinach. Let it “boil” for five minutes without any other water than the water that is still there from rinsing. After five minutes, strain off the remaining water – and squeeze all the water you can out of the spinach before finely chopping it.
- In a pan, fry the slices of parma ham with a little oil until golden. Remove from pan, but save the oil and remaining fat until later. Let the ham drip off on a kitchen towel, and then finely chop it.
- In a bowl, mix spinach, parma ham, ricotta cheese, flour and 3/4 of the parmesan cheese well. Season with a small amount of salt (the cheese and parma ham adds saltiness).
- Shape small round gnocchis, place them on a floured plate and sprinkle a little flour on top. Leave in the fridge for 15 minutes.
- In the same that pan you fried the parma ham, melt the butter on medium heat and leave it until golden.
- Boil the gnocchis in batches in salted water, they are done when they surface – remove with a slotted spoon and place them on hot plates.
- Spoon over the melted butter, and sprinkle with the remaining parmesan cheese
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
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Frequently Asked Questions
Why is it so important to squeeze all the water out of the spinach?
The recipe cooks the spinach until wilted, then strains off the liquid and squeezes out as much water as possible before finely chopping it. Excess moisture prevents the ricotta, flour, and spinach from binding properly — the gnocchi will fall apart in the boiling water instead of holding their shape. 
Why do the gnocchi need to rest in the fridge for 15 minutes after shaping?
After shaping and placing the gnocchi on a floured plate, the recipe sends them to the refrigerator for 15 minutes. Chilling firms the ricotta and flour mixture so the gnocchi hold their round shape during boiling rather than spreading or breaking as they heat up.
How do I know when the gnocchi are cooked in the boiling water?
The recipe gives a clear visual cue: the gnocchi are done when they surface to the top of the boiling water. Remove them immediately with a slotted spoon and cook in batches to avoid crowding the pot.
What happens to the parma ham fat after frying, and why save it?
The recipe fries the 5 parma ham slices, removes them to drain, but keeps the rendered fat in the pan. That same pan is used to melt the 2 tbsp butter for the sauce — the residual ham fat mixes with the browning butter, adding a savory, cured-pork depth to the simple browned-butter finish.
