RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1295
| View Recipe |
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| Recipe Name: |
Spinach Gnocchi |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-28
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Jewish |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.17
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup cheese, ricotta, part skim
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Directions:
Mix the spinach with the ricotta, 1 cup Parmesan, egg yolks, potato starch, nutmeg, salt and pepper.
Boil 3 quarts of water with 1 teaspoon salt.
Make small patties out of the mixture and ease them carefully into the boiling water. When the patties rise to the surface, they are ready.
Butter an oven-proof dish and arrange the gnocchi inside without overlapping. Top with the melted butter and sprinkle with the remaining Parmesan.
Bake at 350 degrees for about 15 minutes. |
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| Nutrition per Serving: |
| Calories: |
316 |
Total Carbs: |
16.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
31.0 |
Fat: |
21.0 |
Protein: |
16.93 |
| Fiber: |
0.00 |
Sodium: |
356.42 |
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