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Spinach Gnocchi with Garlic-Basil Oil


  • Makes 6 servings

  • 8 cloves garlic, roasted (recipe follows)
  • 1/2 cup fresh basil leaves
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 10 ounces fresh spinach, blanched
  • 1 1/2 cups ricotta cheese
  • 1 1/4 cups all-purpose flour
  • 1/3 cup shredded aged Gouda cheese, plus additional for servings
  • 1/4 cup chopped fresh parsley
  • 2 eggs
  • 1 teaspoon grated lemon peel


  1. 1. For garlic-basil oil, place garlic, basil, red pepper flakes and salt in KitchenAid® Diamond Blender. Pulse on speed 2 (Chop) 4 to 5 times. Add olive oil, 2 tablespoons at a time, pulsing 1 to 2 times with each addition. Set aside until ready to use. Can be made 2 days ahead; store in an airtight container at room temperature.
  2. 2. Place spinach, ricotta, fl our, Gouda, parsley, eggs and lemon peel in large bowl. Mix well with hands to form soft dough. Divide dough into two pieces. Roll each piece into 18-inch rope. Cut into 1⁄2-inch pieces and place on baking sheet dusted with flour.
  3. 3. Bring large pot of water to a boil. Cook gnocchi about 5 minutes until cooked through. Drain.
  4. 4. Divide gnocchi among six plates. Drizzle with garlic-basil oil and serve with additional Gouda, if desired.
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