Gnocchi Verdi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pkg (10 oz) frozen spinach1 cup non fat ricotta cheese4 egg whites1/2 cup parmesan cheese, shredded1 cup plus 2 tbsp flour1/8 tsp nutmeg3 tbsp I can't believe it's not butter lightsalt & pepper, to taste
1. Cook spinach according to package directions. Drain and allow to cool. Squeeze spinach to rid of all excess moisture and chop very fine; place in medium bowl.
2. Stir in ricotta cheese. Add eggs; mix well. Add half the parmesan cheese, 3 tbsp flour, salt, pepper, and nutmeg; stir to combine. Refrigerate covered at least 1 hour.
3. Spread remaining flour in shallow baking pan. Press a heaping tablespoon of spinach mixture and form oval gnocchi; place on flour. Repeat until all spinach mixture is used.
4. Roll gnocchi lightly in flour to coat evenly; discard excess flour. Slip 8 to 12 gnocchi into large pot of boiling lightly salted water; reduce heat to medium.
5. Cook uncovered until gnocchi are slightly puffed and medium-firm to the touch, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate; then transfer immediately to a shallow baking dish.
6. Return water to boiling. Continue cooking and draining gnocchi in batches until all have been cooked. Arrange gnocchi so that they are in a single layer in the baking dish.
7. Heat broiler to high. Melt butter in small saucepan. Spoon butter over gnocchi; sprinkle with remaining cheese. Broil until cheese topping is light brown, 2 to 3 minutes. Serve immediately.
Serving Size: Makes 24 gnocchi
2. Stir in ricotta cheese. Add eggs; mix well. Add half the parmesan cheese, 3 tbsp flour, salt, pepper, and nutmeg; stir to combine. Refrigerate covered at least 1 hour.
3. Spread remaining flour in shallow baking pan. Press a heaping tablespoon of spinach mixture and form oval gnocchi; place on flour. Repeat until all spinach mixture is used.
4. Roll gnocchi lightly in flour to coat evenly; discard excess flour. Slip 8 to 12 gnocchi into large pot of boiling lightly salted water; reduce heat to medium.
5. Cook uncovered until gnocchi are slightly puffed and medium-firm to the touch, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate; then transfer immediately to a shallow baking dish.
6. Return water to boiling. Continue cooking and draining gnocchi in batches until all have been cooked. Arrange gnocchi so that they are in a single layer in the baking dish.
7. Heat broiler to high. Melt butter in small saucepan. Spoon butter over gnocchi; sprinkle with remaining cheese. Broil until cheese topping is light brown, 2 to 3 minutes. Serve immediately.
Serving Size: Makes 24 gnocchi
Nutritional Info Amount Per Serving
- Calories: 293.6
- Total Fat: 7.9 g
- Cholesterol: 17.2 mg
- Sodium: 425.2 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 4.3 g
- Protein: 19.3 g
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