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Homemade Spinach Gnocchi with Ricotta (Rabatòn)
5 from 92 votes

Homemade Spinach Gnocchi with Ricotta (Rabatòn)

This homemade Spinach Gnocchi with Ricotta, also known as Rabatòn, features soft ricotta blended with cooked spinach and Swiss chard purée, combined with Parmesan, fresh herbs, nutmeg, and eggs to form a delicate dough. The gnocchi are baked with butter and sage to develop a golden exterior while remaining tender inside. This recipe yields a flavorful first course or side dish rich in fresh greens and creamy cheese.

Prep Time
45 mins
Cook Time
30 mins
Servings: 6
Calories: 399 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: Mediterranean, Italian

Ingredients

For the spinach ricotta gnocchi.
  • 1.1 lbs ricotta cheese fresh, 500g
  • 1.1 lbs swiss chard you can also use frozen spinach, fresh, 500g, and/or
  • 1.1 lbs spinach you can also use frozen spinach, fresh, 500g, and/or
  • 3.5 oz Parmigiano Reggiano cheese or vegetarian parmesan, 100g
  • 2.5 oz breadcrumbs can be gluten free breadcrumbs, 70g
  • 2 oz wheat flour or gluten free flour, 50g
  • 2 egg One whole, one yolk
  • 2 prigs marjoram fresh
  • parsley fresh
  • ⅓ teaspoon nutmeg freshly grated
  • salt to cook gnocchi and to taste
For baking the gnocchi
  • 2 oz butter more if needed, 50g
  • sage leaves

Instructions

Prepare the ingredients
    Cup of Yum
  1. Wash, prepare and cook the greens. If using fresh Swiss chard, wash the chard and cut off the hard end of the stems. Then cut the leaves off from the rest of the stem and cut them into pieces. Finally, slice the stems, so they are quite small. Cook stems and leaves together until the stems are soft. You can also use the stems for another recipe.
  2. If using fresh spinach, wilt it in a saucepan with just the water on the leaves after washing them.
  3. Drain the greens really well after cooking and squeeze out as much water as possible. Chop the spinach and chard leaves and stems. Then purée in a food processor. Keep the purée a little rough not too smooth.
Make the gnocchi mixture
  1. Drain and mash the ricotta in a large bowl with a fork. Add the vegtable purée, one whole egg and one yolk, the marjoram leaves, some fresh parsley and grated nutmeg. Salt to taste. Mix everything together.
  2. Add the grated Parmigiano or vegetarian parmesan to the bowl and mix again. Then add the breadcrumbs and mix again! If the gnocchi dough feels a little too wet, you can add more breadcrumbs.
Make the spinach gnocchi
  1. Take about a tablespoonful of the gnocchi mixture. Using your hands roll it into a ball and then roll into a cigar shape on a well floured pastry board. These gnocchi should be about as long as your thumb or half the length of a standard fork.
  2. Pro tip Boil a small pan of water and cook one spinach ricotta gnocchi before making them all to be sure it holds together well. Rabatòn only need a couple of minutes to cook. Once the gnocchi rises to the surface of the water, remove with a slotted spoon and place in a buttered oven dish.
Cook and serve the gnocchi
  1. Heat the oven. Cook the gnocchi 3 to 4 at a time as per above in boiling salted water. Place them in one layer in a well buttered oven dish.
  2. Add pieces of butter on top of the spinach gnocchi along with some sage leaves. Finally, sprinkle with parmigiano and bake in a preheated oven at 200°c (392 °f) until the cheese on top starts to brown.
  3. Serve immediately with some of the melted butter from the oven dish spooned over the gnocchi.

Notes

  • Serve freshly baked gnocchi as a starter or side dish, or reheat leftovers by baking again.
  • You can bake gnocchi in tomato sauce for a flavorful variation.
  • Use vegetarian parmesan if avoiding animal rennet, and gluten-free flour and breadcrumbs for gluten-free needs.
  • This recipe yields approximately 18 gnocchi, serving 6 as a starter or 4 as a main course.

Nutrition Information

Calories 399kcal (20%) Carbohydrates 22g (7%) Protein 22g (44%) Fat 25g (38%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Trans Fat 0.3g (15%) Cholesterol 129mg (43%) Sodium 569mg (24%) Potassium 624mg (13%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 8634IU (173%) Vitamin C 24mg (27%) Calcium 484mg (48%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 399

% Daily Value*

Calories 399kcal 20%
Carbohydrates 22g 7%
Protein 22g 44%
Fat 25g 38%
Saturated Fat 15g 75%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 0.3g 15%
Cholesterol 129mg 43%
Sodium 569mg 24%
Potassium 624mg 13%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 8634IU 173%
Vitamin C 24mg 27%
Calcium 484mg 48%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.