The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Spinach and ricotta dumplings in chicken broth (gnocchi di ricotta e spinaci in brodo)

You'll need

300 gm spinach (about 1 bunch), trimmed 1 cup (firmly packed) flat-leaf parsley 450 gm firm ricotta 1 egg, beaten ¼ tsp finely grated nutmeg, plus extra to serve, to taste 40 gm plain flour, plus extra for dusting 30 gm finely grated Parmigiano-Reggiano, plus extra to serve 1.25 litres (5 cups) chicken stock


  • 01
  • Blanch spinach and parsley until just wilted (30 seconds), drain, refresh under cold running water, then squeeze out all excess water. Process in a food processor until finely chopped, transfer to a bowl, add ricotta, egg and nutmeg, season to taste and mix well. Gently stir through flour and Parmigiano-Reggiano, adjust seasoning to taste, then roll a heaped teaspoon of ricotta mixture into an oval shape, dust in flour and add to a saucepan of simmering water over medium heat. (If it holds its shape and rises to the surface, the consistency is correct. If not, add a little more flour and test again). Roll heaped teaspoons of ricotta mixture into ovals, dust lightly in extra flour, shaking off excess flour, and place in a single layer on a flour-dusted tray
  • 02
  • Bring stock to the simmer in a large saucepan over medium-high heat and season to taste. Add dumplings in batches, cook until they rise to the surface (1-2 minutes), remove with a slotted spoon and divide among warmed serving bowls. Ladle over stock, scatter with Parmigiano-Reggiano and nutmeg to taste and serve hot.

This clear chicken broth is a Tuscan specialty, made hearty with the addition of plump, spinach-flecked ricotta gnocchi. Add the shredded chicken left over from the stock if you want to make it even heartier. Serve the broth scattered with plenty of grated Parmigiano-Reggiano and a sprinkle of nutmeg.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

May 2011

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Beef cheek recipes


Saltimbocca alla Romana

Piccata di vitello


Adana kofte

Roast lamb loin with couscous and pumpkin


Pork chops with fennel

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.