Recipes from Italy · by Silvana Nava★ 5.0 (6)
Spinach and Ricotta Gnudi Recipe
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 47%
CARBS 26G22% OF CAL
4G FIBER0G SUGAR21G OTHER
FAT 31G60% OF CAL
19G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pillow-soft ricotta and spinach dumplings, a lighter Tuscan alternative to gnocchi. Delicate, tender, and traditionally served with butter and sage.
mainitalianpastaeggs🍳 skillet🥄 saucepanvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 400 g fresh spinach (- 14 oz, or 500 g (1.1 lb) of frozen spinach)
- 400 g ricotta cheese (- 14 oz)
- 1 tablespoon unsalted butter
- 2 medium eggs
- 160 g all-purpose flour (- 6 oz)
- 1 pinch grated nutmeg
- 160 g grated Parmigiano Reggiano (- 6 oz)
- salt (- to taste)
- pepper (- to taste)
- 90 g unsalted butter (- 3 oz)
- 6 sage leaves
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 47%
CARBS 26G22% OF CAL
4G FIBER0G SUGAR21G OTHER
FAT 31G60% OF CAL
19G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 487mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 650mg
- Calcium
- 557mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 487MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.