Spinach Gnocchi

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Jul. 28, 2010


Finely chopped onion 1/4 Cup (4 tbs)
Butter/Margarine 2 Tablespoon
Frozen chopped spinach 10 Ounce , thawed, well drained, and finely chopped (1 Package)
Beaten egg yolk 1
Ricotta cheese 1/2 Cup (8 tbs)
Grated parmesan cheese 1/2 Cup (8 tbs)
Salt 1/4 Teaspoon
Ground nutmeg 1/4 Teaspoon
Pepper 1 Dash
Butter/Margarine 2 Tablespoon , melted
Grated parmesan cheese 1/4 Cup (4 tbs)


Cook onion in 2 tablespoons butter till tender.

Add spinach.

Cook for 5 to 7 minutes or till spinach is tender and liquid is evaporated, stirring frequently.

Cool slightly.

Combine egg yolk, next 5 ingredients, and spinach mixture.

Use about 1 tablespoon mixture for each gnocchi.

With lightly floured hands, shape into compact balls, coating lightly with flour.

Cook, several at a time, in large amount of gently boiling salted water about 4 minutes or till gnocchi rise to the surface.

Remove; drain on paper toweling.

Drizzle with 2 tablespoons melted butter and sprinkle with 1/4 cup parmesan.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1183Calories from Fat 853

 % Daily Value*

Total Fat 97 g149.2%

Saturated Fat 59 g295%

Trans Fat 0 g


Sodium 2260 mg94.17%

Total Carbohydrates 23 g7.7%

Dietary Fiber 7 g28%

Sugars 4 g

Protein 61 g122%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet