Photo: Chiara Conti
Gratinéed Ricotta and Spinach Gnocchi
12 ingredients
Serves 6.
openrecipes
In Florence, this type of gnocchi is called
Estimated Nutrition (whole recipe, rough)
1070
Calories
42g
Protein
39g
Fat
131g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. spinach, stemmed and rinsed well
- 1/4 cup water
- Sea salt, to taste, plus 2 Tbs.
- 6 Tbs. (3/4 stick) unsalted butter
- 1 small yellow onion, finely chopped
- 2 cups whole-milk ricotta cheese
- 1 3/4 cups grated Parmigiano-Reggiano cheese
- 2 eggs
- 1/4 tsp. freshly grated nutmeg
- Freshly ground pepper, to taste
- 1 1/2 cups all-purpose flour
- 1/2 cup fine dried bread crumbs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes