These gnocchi are not made from potato dough. The process of cooking is done much more quickly as no potatoes have to be cooked.


  • 225 g deep-frozen leaf spinach, defrosted, or fresh spinach, blanched, chop coarsely
  • 150 g ricotta
  • 2 eggs
  • 100 g flour
  • 70 g LEIMER breadcrumbs
  • 100 g parmesan cheese, finely grated
  • a pinch each of salt, nutmeg, pepper
  • garlic to taste
  • 50 g nut butter (lightly browned butter)
  • parmesan, coarsely grated

Cooking instructions

Stir all the ingredients together and season with salt, pepper and nutmeg (possibly a bit of garlic). Form small dumplings with 2 teaspoons. Let the gnocchi simmer in boiling salt water for about 10 minutes (do not allow to boil anymore). Garnish with browned butter and parmesan cheese flakes.

Our tips:

  • Depending on the season, you can also mix finely chopped wild garlic or other aromatic herbs.
  • When preparing the nut butter, put some leaves of fresh sage into the pan and serve with the gnocchi.
  • Make the gnocchi on stock and freeze them on a tray. Then transfer the frozen gnocchi to a freezer plastic bag and take out and cook when needed.