Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
944
Calories
42g
Protein
36g
Fat
106g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 |
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
- 12 oz cooked spinach , well drained and finely chopped
- 1 container (8 oz) ricotta , mashed until smooth
- Salt
- Pepper
- Nutmeg
- 2 eggs
- 1 cup freshly-grated Parmesan cheese
- 3 tbsp flour
- 5 tbsp butter , melted
Directions
1
Put the spinach, ricotta, and seasonings in a saucepan . Cook gently, stirring continuously, for 5 minutes.
2
Turn off the heat, then beat in the eggs, 3 tbsp of the Parmesan, and the flour to make a dough .
3
Chill the dough for at least 4 hours.
4
Gently shape dough into small rounds and roll them in a very small amount of flour.
5
Poach them in boiling water until they float to the surface. Drain and set aside.
6
Toss the gnocchi with melted butter, and top with remaining Parmesan cheese.
Recipe sourced from
wikibooks