Cart Menu
recipe,

Baked Spinach Gnocchi

Printer Friendly Version
An easy to make version of this classic Italian delicacy.

  • 1 very large bunch spinach
  • 1 cup low fat ricotta cheese
  • 1 cup freshly grated Parmesan or Asiago cheese
  • 2 T chopped parsley
  • 1 scallion, chopped
  • 1 T freshly squeezed lemon juice
  • 1 egg yolk
  • 2 T all purpose flour
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • Extra flour for shaping gnocchi
  • 1 cup shredded mozzarella cheese

Preheat oven to 350˚ F.

Steam or cook spinach briefly until tender. Drain well and chop fine. You should have 1 generous cup. Thoroughly combine spinach, ricotta, Parmesan, parsley, scallion, lemon juice, egg yolk, flour, nutmeg, salt and pepper. Shape the mixture into little logs about 2 inches long and 1 inch in diameter. If sticky, sprinkle them lightly with additional flour. Place on a waxed paper or parchment paper lined baking sheet.

Cook the gnocchi in batches by carefully dropping them a few at a time into a large pot of gently boiling water. When they are cooked they will rise to the top – this just takes several minutes. Transfer them with a slotted spoon to a greased baking dish, laying them side by side in a single layer. Sprinkle the mozzarella cheese over the top. Bake 10 minutes or until well heated through and lightly browned.

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive

Preheat oven to 350˚ F.

Steam or cook spinach briefly until tender. Drain well and chop fine. You should have 1 generous cup. Thoroughly combine spinach, ricotta, Parmesan, parsley, scallion, lemon juice, egg yolk, flour, nutmeg, salt and pepper. Shape the mixture into little logs about 2 inches long and 1 inch in diameter. If sticky, sprinkle them lightly with additional flour. Place on a waxed paper or parchment paper lined baking sheet.

Cook the gnocchi in batches by carefully dropping them a few at a time into a large pot of gently boiling water. When they are cooked they will rise to the top – this just takes several minutes. Transfer them with a slotted spoon to a greased baking dish, laying them side by side in a single layer. Sprinkle the mozzarella cheese over the top. Bake 10 minutes or until well heated through and lightly browned.

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive