Ricotta and Spinach Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 243 μg | (405 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 592 mg | (15 %) | ||
| Calcium | 522 mg | (52 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 250 grams fresh Spinach
- salt
- 250 grams Ricotta cheese
- grated Nutmeg
- 1 egg
- 1 egg yolk
- 100 grams grated Parmesan
- 175 grams Pastry flour
- Pastry flour (for work surface)
- 2 Tbsps olive oil
- 3 Tbsps butter
Preparation steps
Rinse spinach and blanch in boiling salted water for 2-3 minutes. Drain and rinse in cold water, drain well and squeeze, then chop very finely.
Whisk ricotta with egg, egg yolk, cheese and spinach until smooth and season with salt and nutmeg. Add enough flour with a wooden spoon to make malleable mixture. Roll out on a lightly floured into about 1 ½ cm (approximately 1/2 inch) thick rolls and cut each into 1/2 cm (approximately 1/2/-3/4 inch) pieces. Press each with a fork to make gnocchi pattern, if desired.
Bring plenty of salted water to a boil and cook gnocchi, several pieces at a time, for about 3 minutes or until done. Remove with a slotted spoon and drizzle with a little olive oil, then refrigerate.
Heat butter in a pan and toss gnocchi for about 2-3 minutes. Sprinkle with Parmesan and fresh spinach leaves, if desired, and serve.
