Spinach and Ricotta Gnocchi

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 197.7
  • Total Fat: 6.1 g
  • Cholesterol: 60.6 mg
  • Sodium: 672.4 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 17.6 g

View full nutritional breakdown of Spinach and Ricotta Gnocchi calories by ingredient
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Recipe is from Bon Appetit Recipe is from Bon Appetit
Number of Servings: 6


    4 6-ounce packages ready-to-use baby spinach leaves

    2 cups fat free ricotta cheese (about 16 ounces)
    1 cup freshly grated Parmesan cheese
    1/2 cup (about) whole wheat flour
    2 large egg yolks
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    Generous pinch of ground nutmeg


Cook spinach in large pot of boiling salted water just until wilted, stirring occasionally, about 2 minutes. Drain. Squeeze out liquid. Chop spinach.
Mix spinach, ricotta, 1/2 cup Parmesan, 1/2 cup flour, egg yolks, salt, pepper and nutmeg in bowl until slightly sticky dough forms.
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. Cut rope into 1-inch pieces. Roll each piece between palms to form oval. 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. Either serve or baking with a tomato sauce...whatever your preference.

Number of Servings: 6

Recipe submitted by SparkPeople user AERIALKIERAN.

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