Spinach and Ricotta Gnocchi

Health score
19%
Spinach and Ricotta Gnocchi
45 min.
8
265kcal

Suggestions


Indulge in the delightful flavors of our Spinach and Ricotta Gnocchi, a dish that perfectly marries the richness of creamy ricotta with the vibrant freshness of baby spinach. This recipe is not only a feast for the taste buds but also a visual treat, showcasing the beautiful green hues of the spinach against the soft, pillowy gnocchi. Ready in just 45 minutes, it’s an ideal choice for a quick yet impressive meal that can serve up to eight people.

Whether you’re looking for a satisfying side dish, a light lunch, or a main course that will leave your guests raving, this gnocchi is versatile enough to fit any occasion. The combination of nutmeg and black pepper adds a subtle warmth, while the generous sprinkle of freshly grated Parmesan cheese elevates the dish to gourmet status. Plus, with a caloric count of just 265 kcal per serving, you can enjoy this comforting meal without the guilt.

Perfect for family gatherings or a cozy dinner with friends, our Spinach and Ricotta Gnocchi is sure to impress. The best part? You can prepare it a day in advance, making it a convenient option for busy weeknights or special occasions. So roll up your sleeves and get ready to create a dish that’s not only delicious but also a celebration of wholesome ingredients!

Ingredients

  • 0.5 cup flour ()
  • 24 ounce baby spinach 
  • 0.3 cup butter melted ()
  • large egg yolk 
  • pinch nutmeg generous
  • 0.5 teaspoon pepper black
  • cup parmesan cheese freshly grated
  • 0.5 teaspoon salt 
  • 16 ounces ricotta cheese 

Equipment

  • bowl
  • baking sheet
  • oven
  • pot
  • slotted spoon

Directions

  1. Cook spinach in large pot of boiling salted water just until wilted, stirring occasionally, about 2 minutes.
  2. Drain. Squeeze out liquid. Chop spinach.
  3. Mix spinach, ricotta, 1/2 cup Parmesan, 1/2 cup flour, egg yolks, salt, pepper and nutmeg in bowl until slightly sticky dough forms.
  4. Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on floured work surface to form 5-inch-long rope.
  5. Cut rope into 1-inch pieces.
  6. Roll each piece between palms to form oval.
  7. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough. Working in batches, add gnocchi to pot of boiling salted water; cook until gnocchi rise to surface. Cook 4 minutes longer. Using slotted spoon, remove gnocchi from water; drain.
  8. Place in serving dish.
  9. Pour butter over gnocchi; toss. (Can be made 1 day ahead. Cover; chill. Reheat in 400°F oven about 10 minutes.)
  10. Sprinkle with 1/2 cup Parmesan. Season with salt and pepper.

Nutrition Facts

Calories265kcal
Protein20.82%
Fat60.53%
Carbs18.65%

Properties

Glycemic Index
35.75
Glycemic Load
5.21
Inflammation Score
-10
Nutrition Score
24.390434835268%

Flavonoids

Luteolin
0.63mg
Kaempferol
5.43mg
Myricetin
0.3mg
Quercetin
3.38mg

Nutrients percent of daily need

Calories:264.8kcal
13.24%
Fat:18.2g
27.99%
Saturated Fat:10.79g
67.45%
Carbohydrates:12.62g
4.21%
Net Carbohydrates:10.48g
3.81%
Sugar:0.6g
0.67%
Cholesterol:100.94mg
33.65%
Sodium:526.76mg
22.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.08g
28.16%
Vitamin K:412.38µg
392.74%
Vitamin A:8574.81IU
171.5%
Folate:193.38µg
48.34%
Manganese:0.85mg
42.62%
Calcium:321.3mg
32.13%
Vitamin C:23.9mg
28.97%
Selenium:18.55µg
26.51%
Phosphorus:237.69mg
23.77%
Vitamin B2:0.38mg
22.25%
Magnesium:80.32mg
20.08%
Iron:3.07mg
17.08%
Potassium:573.93mg
16.4%
Vitamin E:2.13mg
14.22%
Zinc:1.81mg
12.09%
Vitamin B6:0.22mg
10.97%
Vitamin B1:0.15mg
9.79%
Fiber:2.14g
8.56%
Vitamin B12:0.46µg
7.61%
Copper:0.15mg
7.25%
Vitamin B3:1.15mg
5.76%
Vitamin B5:0.39mg
3.88%
Vitamin D:0.41µg
2.7%
Source:Epicurious