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Ricotta Gnocchi

Veggie.Lover's picture
  Tomato sauce 1⁄2 Cup (8 tbs) (Use Fresh)
  Egg 1
  Ricotta cheese 1 Cup (16 tbs)
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Garlic salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Ground nutmeg 1⁄8 Teaspoon
  Dry basil 1⁄2 Teaspoon
  Frozen chopped spinach 1 , thawed (1 Package, Thawed)
  All purpose flour 1 Cup (16 tbs)
  Boiling salted water 1 Cup (16 tbs)

Prepare fresh tomato sauce.
In a large bowl, beat egg.
Add ricotta and mix well.
Stir in bread crumbs, 1/2 cup of the Parmesan, garlic salt, pepper, nutmeg, and basil.
Squeeze spinach to remove excess moisture.
Stir spinach into ricotta mixture.
Shape mixture into 1 1/2 inch balls.
Roll in flour to coat lightly.
Drop balls gently into a large kettle of boiling salted water.
When water returns to a boil, adjust heat so water boils very gently.
Cook for 10 minutes.
Meanwhile, reheat fresh tomato sauce.
Remove balls with a slotted spoon, drain well, and place in a serving dish.
Pour tomato sauce over gnocchi; sprinkle with the remaining 1/4 cup Parmesan.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1595 Calories from Fat 599

% Daily Value*

Total Fat 68 g104.8%

Saturated Fat 39 g195.2%

Trans Fat 0 g

Cholesterol 419.3 mg139.8%

Sodium 2566.9 mg107%

Total Carbohydrates 150 g49.9%

Dietary Fiber 14.9 g59.7%

Sugars 11.7 g

Protein 98 g195.8%

Vitamin A 690.1% Vitamin C 188%

Calcium 204.5% Iron 116.1%

*Based on a 2000 Calorie diet

Ricotta Gnocchi Recipe