Prep 40 mins
Cook 10 mins
I researched gnocchi recipes and came up with this one to cut down the fat and boost the fiber. WW Friendly!
- 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.
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.
Just what I was looking for. I made this up, then divided it into individual servings, topped each with either marinara or light lemon basil sauce and popped them in the freezer for lunches and quick after work dinners. They reheated beautifully in the microwave. Next time, I'll double the batch, for sure!!