Recipe by SuperSpike
I researched gnocchi recipes and came up with this one to cut down the fat and boost the fiber. WW Friendly!
Top Review by HocoRuco
Healthy? Yes. Delicious? I'm a bit torn. I wasn't crazy about the texture of these and I had a hard time getting the dough to a proper consistency. I also had a lot of trouble with the gnocchi crumbling in the water. I did like the way they tasted (though they were a bit bland when made as stated) but I think next time I would definitely prefer to eat them in a lasagna or stuffed shell instead of by themselves because I think they lacked enough flavor and texture to really make them sufficient as a stand alone dish.
- 10 ounces frozen chopped spinach
- 1 cup low-fat ricotta
- 1⁄3 cup fresh parmesan cheese, shredded
- 1 large egg
- 2 tablespoons whole wheat flour
- 2 tablespoons all-purpose flour, may use less
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon pepper, freshly ground
- nutmeg, to taste
- all-purpose flour, for dusting
Directions See How It's Made
- Set a large pot of heavily salted water to boil.
- Take the spinach one handful at a time and squeeze it dry in a tea towel. Chop fine.
- Combine the Spinach, ricotta, Parmesan, egg, and spices in a medium mixing bowl. Mix well.
- 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.
- Dust work surface with flour and divide dough into 4 pieces.
- 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.
- 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.
- When all the pasta is cooked, top it with your desired sauce or butter and cheese.