Osteoporosis Canada
Spinach Ricotta Gnocchi with Bruschetta Sauce

Spinach Ricotta Gnocchi with Bruschetta Sauce

Spinach Ricotta Gnocchi with Bruschetta Sauce

Spinach Ricotta Gnocchi with Bruschetta Sauce

PREP TIME: 30 minutes

COOK TIME: 25 minutes

SERVES: 4 to 6

PREP TIME: 30 minutes
COOK TIME: 25 minutes
SERVES: 4 to 6


Making homemade gnocchi is easier than you think, affordable and doesn’t require any special equipment. Taking the time to make a batch and then freeze gnocchi is a great way to have ingredients on hand for meals that come together in a matter of minutes. This delicious dish, which is vegetarian, is an Italian favourite with a simple sauce that becomes creamy with the addition of cheese and cooking water – a cooking secret every cook should know!

  • 1 large tub (10 oz/300 g) baby spinach, washed
  • 1 tub (454 g) ricotta cheese
  • 1 large egg
  • 1/2 tsp (2 mL) salt
  • 3 cups (750 mL) all-purpose flour (approx.), divided

Bruschetta Sauce:

  • 2 tbsp (30 mL) canola oil
  • 2 cups (500 mL) small diced fresh or canned tomatoes
  • 2 small cloves garlic, minced
  • 1 tbsp (15 mL) chopped fresh Italian parsley
  • 1/2 tsp (2 mL) dried oregano
  • Pinch hot pepper flakes (or more to taste)
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (75 mL) grated Parmesan cheese


In a large skillet, cover and cook spinach over medium heat for about 5 minutes or until wilted. Drain and let cool slightly. Squeeze spinach well. Chop spinach; set aside.

In a large bowl, whisk together ricotta, egg, salt and chopped spinach. Gradually stir in 2 cups (500 mL) of the flour with wooden spoon until a ragged dough forms. Place dough on a floured surface and knead in another 1/2 cup (125 mL) of the flour for 5 minutes to form a smooth, slightly sticky dough.

Divide dough into 8 pieces; roll each into long, thin strands, about 1 inch (2.5 cm) thick. Cut into about 1-inch (2.5 cm) pieces. Toss with some flour.

Roll each piece across tines of a fork or a gnocchi board to form grooves. Toss with flour and place in a single layer on a floured baking sheet. Repeat with remaining dough.

Bruschetta Sauce: In a large non-stick skillet, heat oil over medium heat and cook tomatoes and garlic for about 4 minutes or until juices start to come out. Add parsley, oregano, hot pepper flakes and salt. Cook for about 3 minutes or until softened and thickened slightly.

In a large pot of boiling salted water, cook gnocchi for about 5 minutes or until they float to the top and are tender throughout. Drain with a slotted spoon, and place into sauce along with some of the cooking water to moisten. Sprinkle with Parmesan cheese and toss with sauce until creamy.

Make ahead: If you want to freeze the gnocchi, Place the baking sheet in the freezer until gnoc-chi are firm. Once they are firmly frozen, use a spatula to scrape gnocchi off the baking sheet into a freezer bag or container and freeze for up to 3 months. Add 2 to 3 minutes to the boiling time of the gnocchi when cooking from frozen.


Recipe Tip


If using canned tomatoes for the recipe, be sure to use petite cut tomatoes that have been drained.


Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear.  However, like many nutrients, calcium is absorbed less effectively as we age.  Try out our calcium calculator to see if you are getting enough in your daily diet.

Nutritional Information (Per Serving)

  • Calories
  • Saturated
  • Fat
  • Cholesterol
  • Sodium
  • Fibre
  • Carbohydrate
  • Sugars
  • Iron
  • Vitamin C
  • Calcium
  • Protein
  • Vitamin A
  • Vitamin D

* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.

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