So I'd always recommend cooking right before eating rather re-heating. They will keep a few hours in the fridge no problem, and probably fine a day ahead - I'd just make sure you cover them and you may want to sprinkle on a little extra flour before cooking if they look damp (and also don't put on extra flour before refrigerating as it will likely just go gummy). The other option, if you want to make them a bit further ahead, is to make and freeze them before cooking. Just place them on a baking sheet in the freezer, so they are separated, then once frozen, transfer to a container or freezer bag. Then you can cook them from frozen - they will take a minute or two longer. I think you may lose a little bit texture-wise, but they should still be good!

So glad to hear you enjoyed! They are one of our favorites. Yes, I know the flour can seem so little but it really is what gives them there wonderful texture. Hope you find other recipes to enjoy, too!

I made these for dinner last night and they were absolutely wonderful. I thought I read it wrong when I saw the small amount of flour but I found out that is what makes them so light and fluffy. Once you roll them in flour they come out great. I did add a little nutmeg and put them on top of some Rao marinara sauce that I had. My husband said it was like having a meal at a fine Italian restaurant. Thanks for the great recipe, I look forward to trying more of yours.

No, that's right - flour is a lot heavier than grated parmesan which is why the volume is less for a higher weight.

Hi. Looking at the recipe, I’m wondering if the amount of Parmesan and flour are reversed. It says 60g of flour (1/4) cup and 30g of Parmesan (1/2 cup)

Glad to hear you enjoyed!

Just checking in to say “thank you”. I followed all the ratios in the recipe and the result was great.

Glad to hear you enjoyed, and sounds great with the burrata and tomato sauce too!

Glad to hear you enjoyed! I'd say a few hours in the fridge is fine, but you probably don't want to make them the day before, for example, as they will likely become a little wet and sticky feeling - you can roll in a little more flour if that's the case, but you want to make sure they don't become too floury as then you lose the delicate cheese flavor.

Sorry to hear that, did you chill them well before cooking, as that can help them hold together? Also getting the spinach really squeezed out of any liquid makes a big difference too - I often squeeze multiple times to keep getting that bit more out. Glad they were at least tasty, though!

Oh dear, unfortunately they are relatively soft which can mean just being a little off can cause problems. A couple possibilities - most likely your dough was a little too soft, meaning either the ricotta needed to drain a bit more, or the spinach needed squeezed out more. For the spinach, you really do want to squeeze multiple times as you will almost certainly find more will always come out. Putting it in a piece of cheesecloth and squeezing in that can help. When you scoop and form them, they should feel slightly sticky but not super soft. If they seem a little too soft, at this stage since you can't really drain any more, you can add a little more flour (though not too much as it can impact flavor). The other thing is making sure they chilled before cooking, as this also helps them stay firmer. And finally while you want to put them into boiling water to cook, you are better with a gentle boil than a roaring boil - if it's boiling really strongly, this can encourage them to split.

I was super excited about this recipe. I’ve made sweet potato gnocchi many times and love it! Everything seem to be going perfectly. I had lovely little ricotta and spinach balls, however, they completely disintegrated when I put them in the boiling water. I double checked I did not miss any ingredients. What the heck did I do wrong?

So glad to hear you enjoyed, and that it impressed your guests!

So glad to hear they worked out well! Yes, I know they do take a little time but I do think the steps are all worth it, and they definitely feel quicker once you've done it once before.

Glad to hear they turned out well, this is one of our favorites too. Yes, I'd freeze them after you have formed them into balls - just place them slightly spaced out on a baking sheet in the freezer and once frozen, take them off the baking sheet and put in a freezer bag or container. Then when you want to use them, just cook from frozen giving them an extra couple of minutes to cook (they will just take a bit longer to rise up to the surface, so you can still use that as a guide). Make sure your batches aren't too big as you cook them as they will bring the temperature down that bit more being frozen. Enjoy!

Thanks, they are indeed!

I do hope you give it a try - it's such a tasty dish!

It's such a delicious combination - so comforting but relatively light-tasting as well.

Thank you, they are such a delicious dish, I agree.