Photo: Chiara Conti
Spinach & ricotta gnocchi
9 ingredients
40 min + 10 min
Serves 4
openrecipes
These luxurious gnocchi are both light and spoilingly rich at the same time
Estimated Nutrition (whole recipe, rough)
970
Calories
39g
Protein
40g
Fat
107g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 200g young spinach , washed
- small handful parsley leaves, finely chopped
- 1 garlic clove , crushed
- 140g ricotta
- 85g plain flour
- 2 eggs
- 100g freshly grated vegetarian Parmesan-style cheese , plus extra to serve
- freshly grated nutmeg
- olive oil and rocket, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes