Cost per serving $0.25 view details
- 1 1/3 cups young spinach, washed
- 2 Tbsp. chopped parsley
- 1 garlic clove, crushed
- 2/3 cup part-skim ricotta cheese, drained
- 2/3 cup soy flour
- 1 organic egg, plus 1 yolk
- 1 cup feshly grated Parmesan cheese, plus extra to serve
- generous grating of nutmeg
- salt and freshly ground black pepper to taste
- 6 Tbspns. unsalted butter
- pinch of salt
- 16 fresh sage leaves, coarsely chopped
- Place the spinach in a bowl and pour enough boiling water over it to cover.
- Once it has wilted, drain and leave to cool. Wrap a clean dishcloth around
- The spinach and, holding it over the sink,
- squeeze out as much moisture as
- possible. Chop fine.
- Combine the chopped spinach with parsley, garlic, ricotta, soy flour, egg and egg yolk, Parmesan, and nutmeg. Season with salt and pepper.
- Stir vigorously until thoroughly combined.
- Bring a large pan of water to a boil and salt it well. Form the dough into
- balls about two-thirds the size of golf ball.
- The gnocchi can be frozen at this point.
- Drop a few gnocchi at a time into the water, lower the heat to a simmer, and cook 3 to 4 minutes until they've risen to the surface.
- remove with a slotted spoon.
- Keep the cooked gnocchi warm, while preparing the remaining ones.
- To make the Sage Butter, melt the butter in a pan over medium heat.
- add the salt and sage.
- Cook until the sage is tinged with gold.
- Pour the herb butter over the cooked gnocchi and serve.
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|Amount Per Serving||%DV|
|Serving Size 34g|
|Recipe makes 4 servings|
|Calories from Fat 36||44%|
|Total Fat 4.24g||5%|
|Saturated Fat 0.8g||3%|
|Trans Fat 0.0g|
|Total Carbs 5.45g||1%|
|Dietary Fiber 1.6g||5%|