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Spinach Ricotta Gnocchi

<p>A lighter version of an Italian favorite, Spinach Ricotta Gnocchi is fantastic with sage butter or your best marinara.</p>
6 Servings Recipe By

Ingredients

  • 2 cups cook and chop Spinach
  • 2 cups Ricotta Cheese
  • 3 tablespoons Parmesan, grated #1
  • 2 tablespoons Egg Yolk
  • 1/8 teaspoons Kosher Salt
  • 1/8 teaspoons Black Pepper
  • 2 tablespoons Butter, Unsalted #1
  • 3 tablespoons Parmesan, Grated #2
  • 2 tablespoons Butter, Unsalted #2
  • 2 tablespoons Sage, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 291 Calories
  • 21g Total Fat
  • 13g Sat Fat
  • 0g Trans Fat
  • 127mg Cholesterol
  • 394mg Sodium
  • 10g Total Carb
  • 4g Fiber
  • 0g Total Sugars (Includes 0g Added Sugars)
  • 15g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a mixing bowl, combine spinach, ricotta, Parmesan #1, egg yolks, and season with salt and pepper.
  2. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach.
  3. Shape the mixture into balls about the size of walnuts.
  4. Place balls in baking pan.
  5. Top with butter #1 and Parmesan #2.
  6. Place butter #2 and sage into a medium saucepan.
  7. Saute until sage turns brown.
  8. Bake at 350 degrees for about 15 minutes until cooked through.
  9. Serve gnocchi with sage butter.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a mixing bowl, combine spinach, ricotta, Parmesan #1, egg yolks, and season with salt and pepper.
  2. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach.
  3. Shape the mixture into balls about the size of walnuts.
  4. Divide balls into indicated number of baking pans.
  5. Top with butter #1 and parmesan #2.
  6. Place butter #2 and sage into a medium saucepan.
  7. Saute until sage turns brown.
  8. Divide butter mixture into indicated number of freezer bags.
  9. Place a sage butter bag in each foil pan, cover pans tightly with foil. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Bake at 350 degrees for about 30 minutes.
  3. Melt the butter on stovetop for 2-3 minutes.
  4. Serve gnocchi with sage butter.

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