Spinach & Ricotta Gnocchi
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 People
A flour-less gnocchi recipe made from spinach and ricotta makes a delicious low carb dish.
- 2 cups Spinach cooked
- 1 cup Ricotta cheese
- 2 Egg yolks beaten
- 6 tablespoons Parmesan cheese grated
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
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.
Makes 24 gnocchi
Nutritional Info per gnocchi - 31 Calories, 2g Fat, 2g Protein, 1g Total Carb, 0.4g Fibre, 0.6g Net Carb
Serves 2 people (half the recipe)
Nutritional Info per serving – 372 Calories, 24g Fat, 24g Protein, 12g Net Carbs, 4.8g Fibre, 7.2g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Serving: 1gnocchie | Calories: 31kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Fiber: 0.4g