SmartPoints® value per serving
This take on the traditional Italian dish doesn't use potatoes but gets its light texture from the combination of flour and breadcrumbs. In less than 30 minutes, this beautiful dish comes together with a little patience and attention to detail. Be sure to press out as much water from your spinach as possible to keep it from making your gnocchi to wet. It's best to make all your gnocchi before cooking them. Try not to over crowd the pan and cook the gnocchi in batches. The final product will be a stunning vibrant dish with contrasting green and red tones. Accent the bold flavors of this dish by adding some roasted asparagus and seared mushrooms or combine these items as complementary side dish.
1 bunch(es), stems removed
½ cup(s), sifted
Part-skim ricotta cheese
Grated Parmesan cheese
Dried plain breadcrumbs
¼ cup(s), extra
Canned tomato sauce
- Microwave or steam spinach until just wilted. Squeeze to remove excess water and chop finely.
- Combine spinach, 1/2 cup of flour, cheeses and bread crumbs in a bowl. Toss a tablespoon of mixture in extra flour and form into an oval. Repeat with remaining mixture to make 36 gnocchi.
- Add gnocchi to a pot of simmering water and simmer, uncovered for 2 minutes. Gnocchi is cooked when it floats to surface. Remove gnocchi from pan using a slotted spoon. Drain and keep warm.
- Heat sauce in microwave. Serve drizzled over gnocchi.