Toasted Spinach Ricotta Gnocchi

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Preparation time: 20 minutes
Cooking time: 20 minutes

Difficulty: Medium - experience needed
Serves: 4

Dietary guidance: v n g 

Tags: spinach · flourless · free · low · carb · gnocchi · ricotta · gluten · paleo · gnudi ·


2 pounds of fresh spinach
1 (16 ounce) container ricotta cheese
6 tablespoons Parmesan
2 egg yolks
4 tablespoons butter
Salt + Pepper (quanto basta, how much you like to taste)
Sage leaves


Preheat your oven to 350 degrees F. Boil some water for your spinach. Be sure to cut the stems off. Add the spinach to the boiling water and cook for 1 minute. Remove spinach from the water and put it in ice water to stop the cooking. Make sure to drain the spinach, you do not want it wet! Chop the spinach very fine!

Put the spinach in a nice big bowl, add the ricotta, 4 tablespoons Parmesan, egg yolks, and a couple pinches salt and some freshly ground black pepper. Mix well! Use 1 tsp. of the mixture and shape the gnocchi gently, rolling them in your hands, until they are the usual shape of gnocchi!

Butter a casserole dish, lay all the gnocchi in it, and dress it with a sprinkling of Parmesan. Cook the gnocchi at 350 degrees for about 20 minutes. I like to finish my gnocchi in a skillet with butter, sage and a dash of cream. Enjoy!!!


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