This spinach ricotta gnocchi recipe has no flour and consists of mainly spinach and ricotta cheese. It is an easy low carb recipe to make and takes little effort too.
This is a no flour, low carb, gluten free dish that is baked. Traditionally gnocchi is cooked in boiling water but this is an easy recipe to make in the oven.
How to Make Keto Spinach Ricotta Gnocchi
The recipe here uses fresh spinach, but you could also use frozen spinach. Just make sure that all the water is squeezed out of the spinach as you want the gnocchi shapes to hold together. If your spinach is too wet the shapes will spread when baked.
If you want to ensure even shapes, then roll the mixture into balls and bake in a mini muffin tin.
The beauty about this spinach ricotta gnocchi is how easy it is to make. You could always make the gnocchi ahead, store the in the fridge and bake when ready to eat. The only problem you will have is do you eat them by themselves with a sprinkling of cheese or serve them with a sauce.
Naked Ravioli
This dish is also known as naked ravioli because the gnocchi are essentially mounds of ravioli filling. I love amusing food facts!
I've listed the portion sizes as serves 4 as it would if you were serving this as a light lunch or appetiser. Half of the recipe is a decent portion for a hearty dinner. Although the Chief Taster would have scoffed the lot had I not wanted some for dinner the last time I made this.
What to serve with keto gnocchi
These are a great meal in themselves with a serving of low carb marinara sauce but you could happily enjoy them by themselves with freshly grated Parmesan cheese.
More low carb spinach recipes
Spinach Ricotta Hasselback Chicken Breasts
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Spinach & Ricotta Gnocchi
Ingredients
- 2 cups Spinach cooked
- 1 cup Ricotta cheese
- 2 Egg yolks beaten
- 6 tablespoons Parmesan cheese grated
- ½ teaspoon Nutmeg
- ½ teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- Preheat the oven to 180C/350F degrees.
- Cut the stems off the spinach and cook in a large pan of boiling water for 1 minute. Remove and plunge into a large bowl of ice water to stop the cooking.
- Drain the spinach leaves well, and squeeze out any excess water. Chop the leaves very fine.
- Put the spinach, Ricotta,Parmesan cheese, egg yolks and seasoning into a bowl. Mix well.
- Shape the mixture into balls about the size of walnuts. Or make them gnocchi shaped.
- Lightly butter a casserole dish and place the gnocchi in it.
- Bake for about 20 minutes.
- Serve with your sauce of choice.
Notes
Nutrition
Emily
Can I use frozen chopped spinach? Would I still cook it?
Angela Coleby
Yes you can! You don't need to cook it, just defrost it and squeeze the water out of it. Hope you enjoy the recipe!
Jennifer
Do you find it freezes well? I'm in the middle of making it and was wondering as I have more riccota to use up. Can't wait to transit it!
Angela Coleby
I've not tried freezing it but it might work.
ChrisK
Tried this last night. Easy and very tasty😋😋😋
Angela Coleby
Happy you enjoyed it!
Ritz
what size container of ricotta???
Angela Coleby
A small tub which is about 15oz/425g