1 hr 15 mins
When I'm having an 'Italian' cooking night, I love to make this. It was originally from an Australian Womens Weekly 'Italian' cook book. I've used both fresh & frozen spinach and works fine either way. This is great as a starter to an Italian meal or themed dinner. Serves 4 as a meal with a salad, herb or garlic bread or Serves 6 as an entrée (starter) to a main meal.
My Private Note
Units: US | Metric
- 1FRESH SPINACH.
- 2Wash& dry spinach, remove white stalks.
- 3Cook Spinach with very little water, boiling in a saucepan with a tightly fitting lid for about 5 minutes Drain well- squeeze all liquid out.
- 4FROZEN SPINACH.
- 5Defrost, squeeze all the liquid out.
- 6Combine the spinach with ricotta cheese, half the grated parmesan cheese, egg, salt, pepper, and nutmeg in a bowl- mix well.
- 7Form mixture into balls or egg shape using a tablespoon and the palm of your hand to mould them.
- 8Roll gnocchi lightly in flour.
- 9Bring a large pan of salted water to the boil- lower the temperature to a gently rolling boil.
- 10Drop in gnocchi 3 or 4 at a time.
- 11Simmer gently until gnocchi rise to the surface, about 1 to 2 minutes.
- 12Remove from pan with slotted spoon.
- 13Arrange in well greased oven proof dish.
- 14Continue with the rest of the gnocchi 3 or 4 at a time, until there all done and in the oven proof dish.
- 15Melt butter and pour over gnocchi, sprinkle with remaining parmesan cheese.
- 16Place under moderately hot grill for a few minutes, until cheese turns golden brown.
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Nutritional Facts for Spinach Gnocchi
Serving Size: 1 (182 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 363.0
- Calories from Fat 229
- Total Fat 25.5 g
- Saturated Fat 15.4 g
- Cholesterol 128.5 mg
- Sodium 524.9 mg
- Total Carbohydrate 13.7 g
- Dietary Fiber 2.2 g
- Sugars 1.1 g
- Protein 20.9 g