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.

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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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