Spinach and ricotta gnocchi are a tasty and light dish, perfect for vegetarians. The gnocchi are made with a base of boiled spinach and fresh ricotta, enriched with eggs, flour and grated Parmigiano. The whole is seasoned with salt and nutmeg. For dressing, it is recommended to use melted butter and plenty of Parmigiano.
Finely chop the spinach, which should be well squeezed
In a bowl work the ricotta with the eggs, mix in the spinach and the grated Parmigiano: gradually add the flour and finally add a little salt and a pinch of grated nutmeg
With slightly oiled hands form small balls and roll them in the flour
To cook the gnocchi, drop them a few at a time into boiling salted water; they are cooked when they float to the surface
As they are ready, drain the gnocchi with a slotted spoon and place them in a warm serving bowl, dressing them with melted butter and Parmigiano
Rolling pin
Sieve
Ideal for vegetarians
Italia
| Energy (kcal) | 137.83 |
| Carbohydrates (g) | 12.71 |
| of which Sugars (g) | 1.29 |
| Fat (g) | 5.86 |
| of which Saturates (g) | 3.29 |
| Protein (g) | 8.8 |
| Fiber (g) | 1.16 |
| Sale (g) | 0.11 |
