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Light Spinach Ricotta Gnocchi

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“I researched gnocchi recipes and came up with this one to cut down the fat and boost the fiber. WW Friendly!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Set a large pot of heavily salted water to boil.
  2. Take the spinach one handful at a time and squeeze it dry in a tea towel. Chop fine.
  3. Combine the Spinach, ricotta, Parmesan, egg, and spices in a medium mixing bowl. Mix well.
  4. First add whole wheat flour, then add 1 Tbs of AP flour and mix gently until dough comes together. Add the remaining Tb of flour if needed.
  5. Dust work surface with flour and divide dough into 4 pieces.
  6. Take a piece of dough and roll it out into a "snake" and cut into 1" pieces. Roll each piece along the back of a fork to give it a ridged texture. Repeat on remaining pieces of dough.
  7. Drop formed pasta into the boiling water a few pieces at a time and cook until they float up to the surface. 1-2 minutes Fish out pasta with a slotted spoon or spider and set aside.
  8. When all the pasta is cooked, top it with your desired sauce or butter and cheese.

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