There’s something utterly comforting about pillows of dough that melt on the tongue and carry bright, herby flavors to every corner of the plate. This Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes hits that sweet spot: soft ricotta-and-spinach gnocchi seared in a nutty sage butter, finished with blistered cherry tomatoes, fresh thyme, and a touch of balsamic for balance. It’s approachable, weeknight-friendly, and special enough for a cozy dinner party.
Why you’ll love this recipe
This version of Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes skips heavy pounding and long potato-baking time. Using thawed frozen chopped spinach and creamy whole-milk ricotta keeps the gnocchi tender, while egg yolks and just enough flour give structure without making them dense. The finishing sage butter gives a toasty, fragrant coating, while the cherry tomatoes add a bright, juicy pop. Parmesan brings salty depth, and a splash of balsamic lifts the whole dish.
Ingredients
Use the following measurements exactly for reliable results:
- ▢16 ounces thawed frozen chopped spinach
- ▢2 cups whole milk ricotta cheese
- ▢2 egg yolks
- ▢1/2 cup all-purpose flour
- ▢3/4 cup grated parmesan cheese
- ▢1 pinch kosher salt and black pepper
- ▢1 stick (8 tablespoons) salted butter
- ▢2 cloves garlic, smashed
- ▢8 leaves fresh chopped sage
- ▢1 tablespoon extra virgin olive oil
- ▢2 cups small cherry tomatoes
- ▢2 tablespoons fresh thyme leaves
- ▢1 tablespoon balsamic vinegar
Make-ahead and storage
You can shape the gnocchi and refrigerate them on a tray dusted with flour for up to 24 hours before cooking. Cooked gnocchi keep well in an airtight container in the refrigerator for 2–3 days and reheat gently in a skillet with a splash of olive oil or in the oven until warmed through.
Step-by-step Instructions
Follow these clear steps to make the Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes.
- Prepare the spinach: Fully thaw the 16 ounces of frozen chopped spinach. Once thawed, squeeze out as much excess water as possible using a clean kitchen towel or several layers of paper towels. Squeeze until the spinach feels dry to the touch; this keeps the gnocchi from becoming watery.
- Make the gnocchi dough: In a large mixing bowl, combine the drained spinach with 2 cups whole milk ricotta cheese, 2 egg yolks, 1/2 cup all-purpose flour, and 3/4 cup grated parmesan cheese. Add a pinch of kosher salt and black pepper. Stir until a soft, slightly sticky dough forms. Handle the dough gently—overworking will make dense gnocchi.
- Shape the gnocchi: Dust a clean work surface lightly with flour. Take small portions of the dough and roll them into ropes about 1/2 inch in diameter. Cut each rope into 1-inch pieces. If you like, gently press each piece with the tines of a fork to create ridges, but this is optional. Transfer the shaped gnocchi to a tray dusted with flour so they don’t stick.
- Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Working in batches so the pot isn’t overcrowded, slide the gnocchi into the boiling water. When they float to the surface—about 2 to 3 minutes—let them cook for an additional 30 seconds, then remove with a slotted spoon and transfer to a plate. Repeat until all gnocchi are cooked.
- Prepare the sage butter base: In a large skillet over medium heat, melt 1 stick (8 tablespoons) of salted butter. Add 2 cloves of smashed garlic and 8 leaves of fresh chopped sage. Let the garlic and sage sizzle until the butter becomes fragrant and takes on a light golden color, about 2 to 3 minutes. Remove and discard the garlic cloves if you prefer a smoother sauce, or leave them in for bolder flavor.
- Finish with tomatoes and herbs: Push the sage to the side of the pan and add 1 tablespoon extra virgin olive oil. Add 2 cups of small cherry tomatoes and 2 tablespoons fresh thyme leaves. Sauté until the tomatoes blister and release some juices, about 3 to 5 minutes. Stir in 1 tablespoon balsamic vinegar and let it cook briefly to reduce and concentrate the flavor.
- Toss gnocchi in the sauce: Add the drained, cooked gnocchi directly to the skillet with the sage butter and tomatoes. Gently toss to coat each piece in the sauce and let the gnocchi brown slightly in the butter for 1 to 2 minutes. Taste and adjust seasoning with additional kosher salt and black pepper if needed.
- Plate and serve: Divide the Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes among warm plates. Sprinkle extra grated parmesan if desired, and garnish with a few extra fresh thyme leaves or a torn sage leaf for presentation. Serve immediately while warm.
Tiny tips for perfect gnocchi every time
- Drain the spinach thoroughly. Any excess moisture will make the dough too wet and the gnocchi gummy.
- Keep the dough slightly sticky. If you add too much flour, the gnocchi become heavy instead of pillowy.
- Don’t rush the boiling step. Wait until the gnocchi float, then give them a brief additional cook so the center sets without overcooking the exterior.
- Brown the gnocchi lightly in butter for added texture—the contrast of a little crisp outside with a soft inside is irresistible.
- Use whole-milk ricotta for creamier results; low-fat ricotta can make the dough dry.
Serving suggestions
This Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes is lovely on its own or served alongside a crisp green salad or simple roasted vegetables. Pair it with a glass of white wine or sparkling water with lemon to cut the richness.
Common swaps and notes
If you can’t find fresh sage, dried can be used at a lower quantity—use about 1 teaspoon dried. For a vegan variation, replace the ricotta and egg yolks with a well-seasoned tofu ricotta and a flax egg, and use a plant-based butter; however, those changes will alter texture and are not covered by these exact measurements. For a slightly tangier flavor, add a teaspoon of lemon zest to the dough before shaping.
Final thoughts
When you want something that feels homemade and a little elevated, this Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes answers the call. The combination of soft, cheesy dumplings with aromatic sage butter and sweet-tart tomatoes is cozy, bright, and deeply satisfying. Make it when you want to impress without stress—this recipe rewards simple, careful cooking.
Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes.
Equipment
- Large Bowl
- Measuring cups and spoons
- floured work surface
- baking sheet, floured
- Large Pot
- Large Skillet
- Slotted spoon or spider
Ingredients
- 16 ounces frozen chopped spinach, thawed and well drained
- 2 cups whole milk ricotta cheese
- 2 egg yolks
- 1/2 cup all-purpose flour, plus more for dusting
- 3/4 cup grated Parmesan cheese, plus more for serving
- 1 pinch kosher salt and freshly ground black pepper adjust to taste
- 1 stick (8 tablespoons) salted butter
- 2 cloves garlic, smashed
- 8 leaves fresh sage, chopped
- 1 tablespoon extra-virgin olive oil
- 2 cups small cherry tomatoes
- 2 tablespoons fresh thyme leaves
- 1 tablespoon balsamic vinegar
Instructions
- In a large bowl, squeeze excess liquid from the thawed spinach until mostly dry. Add the ricotta, egg yolks, 1/2 cup flour, 3/4 cup grated Parmesan, and 1 teaspoon salt (use the pinch listed in ingredients as a starting point). Stir until just combined; the dough should be sticky. If it feels too wet to form, add flour 1 tablespoon at a time until it holds together.
- Flour a work surface and turn the dough out onto it. Divide the dough into four pieces. Working with one piece at a time, roll into a rope about 1 inch thick, then cut into bite-size pieces. Place the gnocchi on a floured baking sheet and repeat with remaining dough.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float and are cooked through, about 3–4 minutes. Remove with a slotted spoon and set aside while you make the sauces.
- In a large skillet over medium heat, melt the butter with the smashed garlic and chopped sage. Cook, stirring occasionally, until the butter browns and the sage becomes crisp, about 4–5 minutes. Remove and discard the garlic if desired.
- Add the cooked gnocchi to the brown butter and gently toss to coat. Keep over low heat to stay warm while you finish the tomatoes.
- In a separate skillet over medium heat, warm the olive oil. Add the cherry tomatoes and a pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes begin to blister and pop, about 4–5 minutes. Turn off the heat and toss with the fresh thyme and balsamic vinegar.
- Divide the gnocchi among bowls, spoon the sage butter over top, then scatter the blistered cherry tomatoes and any pan juices. Sprinkle additional Parmesan if desired and serve immediately.
Notes
- Drain the spinach very well to avoid a watery dough.
- If dough is sticky, chill briefly before shaping.
- Cook gnocchi in batches to prevent overcrowding.
- Discard the garlic after browning the butter for a cleaner flavor.
- You can prepare gnocchi through shaping and refrigerate up to 1 day before boiling.
