Silver Beet and Ricotta Gnocchi

In my Harvest Monday post a couple of weeks ago I mentioned this gnocchi and had a few requests for the recipe.  I had a friend over for lunch during the week and took the opportunity to cook it again (Miss 5 was at school so I was spared her “I don’t like this” whinging).  I have made silver beet and ricotta gnocchi (sometimes replacing the silver beet with spinach) for years but recently noticed a recipe in The River Cafe Cookbook which included marjoram.  Not having any marjoram I added oregano to my recipe and think it works really well.

I use quite a mild silver beet for this recipe – usually I make it with my green stalked variety, but I also do it with rainbow chard as well.

Silver beet and Ricotta Gnocchi (Serves 4 as a starter or small main)

  • 250g silver beet (chard)
  • 10g oregano leaves
  • 30g butter
  • 50g Parmesan – finely grated
  • 1/4 tsp freshly grated nutmeg
  • 250g ricotta
  • 1 egg – lightly beaten
  • 80g flour plus a bit more for rolling.

Cook the silver beet – until it has softened- I usually steam mine.  Remove from the pan, drain and press out any excess moisture.  Wait for it to cool a bit and finely chop.  Heat the butter in a pan and add the oregano and the cooked, chopped silver beet.  Saute for a few minutes.  Remove from heat and set aside to cool.  Once the silver beet has cooled gently mix together all the ingredients.  You should have a sticky dough that you can shape it balls.  Shape into walnut size balls and gently roll in a little flour.

Bring a large pan of lightly salted water to the boil.  Add the gnocchi.  They are very quick and are ready when they float to the top – a couple of minutes is all it usually takes.  Drain and serve.  I like these served with either a tomato sauce or with a simple sage butter.

Sage Butter

  • 10 finely chopped sage leaves
  • 50g butter

Heat the butter, add the sage leaves.  Fry them on a low heat until the butter turns golden brown.  Drizzle over the gnocchi.

I’m sharing this recipe on The Gardener of Eden’s Thursday Kitchen Cupboard and Greenish Thumb’s Garden to Table.

This entry was posted in Greens - Lettuce, Spinach, Beets, Recipes and tagged , . Bookmark the permalink.

20 Responses to Silver Beet and Ricotta Gnocchi

  1. L says:

    This looks sooo delicious Liz! I will definitely give it a go during the upcoming silverbeet glut.

  2. Daphne says:

    That looks delicious.

  3. Andrea V says:

    Thanks Liz. Will make it over the weekend.

  4. mac says:

    Oh my, this is delicious~~
    For a while I thought silver beet is white beetroot, thanks for clarifying it.

  5. VP says:

    Ooh, I’m nabbing this for Salad Days too 🙂

    Whilst strictly speaking it’s not a salad, I’m also on the lookout for recipes using salad ingredients suitable for use as a glutbuster. For me I can never eat chard (that’s what we call silver leaf in the UK) quickly enough, so this is ideal!

    • Liz says:

      I have posted quite a few chard recipes, it grows well here year round so even if theres nothing else in the garden there will always be chard.

  6. leduesorelle says:

    I got some spinach from the farmers’ market with this dish in mind, thanks for making it look easy!

    • Liz says:

      Actually I do think it is very easy. I’m not very good at shaping things with my hands but I still turned out reasonable looking gnocchi – well I think they’re OK anyway.

  7. Julie says:

    That looks yummy! I will have to remember to try this when my spring chard grows up.

  8. Thanks so much for the recipe Liz!
    Can’t wait to give it a go once my chard is bigger…

  9. Bee Girl says:

    I can’t wait to try this! Your meals always look so delicious!!!

  10. Kirsty says:

    They look soooooo good. We made the potato type recently and they were a little mashed potato like, not bad but not an overwhelming success.

    • Liz says:

      I also make pumpkin gnocchi as well as the potato ones and I have to say I find potato the most difficult to get right. These are far far easier to ensure they are light and delicious.

  11. Wendy says:

    This sounds fantastic – and sort of easy?? I always though gnocchi was messy, complicated, and laborious, but you make it sound manageable! I will have to try this. I also make a sage/brown butter like that. it’s great on spaghetti squash.

    • Liz says:

      These are like little light dumplings and they are super easy. I do like the idea of the butter on spaghetti squash.

  12. Andrea V says:

    Thanks for the truly yummy recipe. I made your gnocchi last night with a tomato sauce, the dish was light, tasty and delightful. Now I need to head out to the garden and utter words of encouragement to my chard so it grows abundantly!

    • Liz says:

      Really glad you both enjoyed it and let me know you did – I appreciate the feedback. I find singing (only the veggies will listen to my singing – the kids have realised at the ages of 2 & 5 that I can’t hold a tune) works wonders.

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