Spinach Ricotta Gnocchi 3 Recipe

Looking for an easy spinach Ricotta Gnocchi 3 recipe? Learn how to make spinach Ricotta Gnocchi 3 using healthy ingredients.


Submitted by rivkam16

Makes 6 servings



http://millefiorifavoriti.blogspot.com/2009/03/spinach-ricotta-gnocchi.html switched to part skim & whole wheat flour

Recipe Ingredients for spinach Ricotta Gnocchi 3

1 pound part-skim ricotta, drained to remove excess moisture
10 ounces finely chopped cooked spinach, squeezed very well to remove excess moisture
2 large egg yolks
1 1/4 cups whole wheat flour
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon nutmeg

Recipe Directions for spinach Ricotta Gnocchi 3

  1. Set a strainer line with three coffee filters or paper towels over a bowl. Add the ricotta and let the cheese drain for about an hour. (This can be done several days in advance.)

  2. In a large bowl, mix the strained ricotta, spinach, egg, cheese, and 3/4 cup of the flour until all ingredients are incorporated. Cover and refrigerate for 15 minutes.

  3. Check the dough by rolling a bit in your hand. It should be a bit tacky. If it clings to your fingers like bubble gum, incorporate more flour one tablespoon at a time until you reach a tacky, workable consistency. Refrigerate for another 15 minutes.

  4. Before shaping, put a large pot of water on the stove to bring to a boil. Sprinkle a baking sheet with flour and set it close to your work space.

  5. Sprinkle your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4-inch thick.

  6. Using a bench scraper or sharp knife, cut the log into 3/4" pieces. You can leave them as little 'pillows' or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb.

  7. Transfer this batch to the baking sheet and toss with flour to prevent sticking. Repeat rolling process with the remaining dough.

  8. Add 1 tablespoon of salt to the water and half of the gnocchi. Gently stir the gnocchi to make sure they don't stick. Once they bob to the surface, let them cook an additional 2 minutes. Remove gnocchi with a slotted spoon and transfer to a colander set over a bowl to finish draining.

  9. Repeat with second batch of gnocchi.

  10. Toss the gnocchi with sauce and serve immediately.

Categories

Main Dish

Nutrition Facts
Serving Size 162.4g
Amount Per Serving
Calories
259
Calories from Fat
107
% Daily Value*
Total Fat
11.9g
18%
Saturated Fat
7.0g
35%
Trans Fat
0.0g
Cholesterol
114mg
38%
Sodium
545mg
23%
Potassium
382mg
11%
Total Carbohydrates
25.3g
8%
Dietary Fiber
4.1g
16%
Sugars
2.9g
Protein
16.2g
Vitamin A 96% Vitamin C 22%
Calcium 28% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in calcium
  • High in manganese
  • High in selenium
  • Very high in vitamin A
  •   Bad points
  • High in saturated fat
  • High in cholesterol
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