Baked Spinach Gnocci

An easy-to-make version of this classic Italian delicacy

What You'll Need:

  • 1 very large bunch spinach
  • 1 cup low fat ricotta cheese
  • 1 cup freshly grated Parmesan or Asiago cheese
  • 2 T chopped parsley
  • 1 scallion, chopped
  • 1 T freshly squeezed lemon juice
  • 1 egg yolk
  • 2 T all purpose flour
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • extra flour for shaping gnocchi
  • 1 cup shredded mozzarella cheese

Step by Step:

  • Preheat oven to 350 degrees.
  • Steam or cook spinach briefly until tender. Drain well and chop fine. You should have 1 generous cup.
  • Thoroughly combine spinach, ricotta, Parmesan, parsley, scallion, lemon juice, egg yolk, flour, nutmeg, salt and pepper.
  • Shape the mixture into little logs about 2 inches long and 1 inch in diameter. If sticky, sprinkle them lightly with additional flour. Place on a waxed paper or parchment paper lined baking sheet.
  • Cook the gnocchi in batches by carefully dropping them a few at a time into a large pot of gently boiling water. When they are cooked they will rise to the top - this just takes several minutes.
  • Transfer them with a slotted spoon to a greased baking dish, laying them side by side in a single layer. Sprinkle the mozzarella cheese over the top.
  • Bake 10 minutes or until well heated through and lightly browned.

Recipe courtesy of Renee's. For more great garden-inspired recipes, see Renee's books, Recipes from a Kitchen Garden and More Recipes from a Kitchen Garden.

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