Light Spinach Ricotta Gnocchi
Delightfully light yet satisfyingly indulgent, this Spinach Ricotta Gnocchi recipe is a must-try for lovers of Italian comfort food. Crafted with fresh spinach, creamy ricotta, and a hint of nutmeg, these pillowy dumplings are perfect for a quick midweek dinner or an elegant dinner party. With only 20 minutes of preparation time, these gnocchi are gently boiled until tender and then finished in a luxurious sage butter sauce that highlights their delicate flavors. Serve them with a sprinkle of Parmesan for a final touch of savory richness. Perfect for vegetarians, this recipe offers a wholesome, homemade alternative to store-bought pasta and will transport your taste buds straight to the heart of Italy.
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Recipe Information
Ingredients
- 200 grams Fresh spinach
- 250 grams Ricotta cheese
- 50 grams Parmesan cheese, finely grated
- 1 large Eggs
- 100 grams All-purpose flour
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 50 grams Salted butter
- 10 leaves Fresh sage leaves
Instructions
Wash the spinach thoroughly and blanch it in boiling water for 1-2 minutes, until wilted. Immediately transfer to a bowl of iced water to stop the cooking.
Drain the spinach and squeeze out as much water as possible. Roughly chop the spinach.
In a large mixing bowl, combine the ricotta cheese, grated Parmesan, chopped spinach, egg, nutmeg, salt, and black pepper.
Gradually add the flour to the mixture and gently fold until a soft dough forms. Be careful not to overwork the dough, as it will result in dense gnocchi.
Lightly flour a clean work surface and your hands. Roll out small portions of the dough into thin logs about 1 inch (2.5 cm) in diameter.
Cut the logs into 1-inch (2.5 cm) pieces to form the gnocchi. Optionally, you can roll each piece over the back of a fork to create ridges.
Bring a large pot of salted water to a boil. Add the gnocchi in small batches, being careful not to overcrowd the pot. Cook until the gnocchi float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and fragrant.
Add the cooked gnocchi to the skillet and gently toss to coat them in the sage butter sauce.
Serve immediately with an extra sprinkling of Parmesan cheese, if desired.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 1.1 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1856 mg | 143% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
