Spinach Gnocchi

Healthycooking's picture

May. 18, 2010


Soft cheese 1/2 Pound (Fresh)
White bread slices 2 (Stale)
Milk 1/2 Cup (8 tbs)
Young spinach 1 1/2 Pound
Romano 1/2 Cup (8 tbs) , freshly grated (Use Fresh)
Freshly grated parmesan 1/2 Cup (8 tbs)
Flour 1 Cup (16 tbs)
Eggs 2
Salt 1 Pinch
Freshly ground black pepper 1 Pinch
Freshly grated nutmeg 1 Pinch
Water 3 Quart
Salt 1 Tablespoon


Drain the cheese well in a sieve.

Cut the crust off the bread and dampen with the milk.

Sort the spinach, removing the tough stems.

Wash the spinach leaves and place in a saucepan while still wet.

Cook over high heat 2 minutes until limp, then drain well and chop.

Mix the Romano with the Parmesan.

Mix half the grated cheese with the flour, eggs and spices.

Mix in the dry fresh cheese, the well-pressed white bread and the spinach.

Refrigerate the dough 30 minutes.

Bring the water and salt to a boil in a large pot.

With moist hands form the gnocchi from the dough and cook until tender, 7 to 8 minutes, in the boiling salted water.

Arrange the gnocchi on a pre-warmed platter and sprinkle with the remaining cheese.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 361Calories from Fat 139

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 1691 mg70.46%

Total Carbohydrates 35 g11.7%

Dietary Fiber 7 g28%

Sugars 1 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet