Inside the Rustic Kitchen · by Emily★ 5.0 (1)
Spinach Chicche with Parmigiano Butter Sauce
NUTRITION · PER SERVING100M COOK
CAL 30%·PRO 39%
CARBS 64G42% OF CAL
5G FIBER0G ADDED2G INTRINSIC57G OTHER2G TOTAL SUGAR
FAT 30G45% OF CAL
17G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, light mini gnocchi (chicche) made with potato, spinach, and eggs, served in a rich Parmigiano Reggiano butter sauce. This Italian comfort dish is tender and buttery, perfect for a satisfying lunch or dinner.
mainitalianpastaeggs🍲 stockpotvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 450 g (1lb) floury potatoes (such as maris piper, russet or yukon gold)
- 210 g (1 and 1/2 cups) Italian 00 flour ((can also use all purpose flour))
- 1 large egg
- 150 g (5oz) fresh baby spinach
- Salt and pepper
- Semola Rimmacinata (for dusting (can also use more flour))
- 110 g (4oz) Parmigiano Reggiano (very finely grated)
- 100 g (7 tablespoons) unsalted butter
- 125ml ml (1/2 cup) reserved pasta water ((always reserve more than needed))
At a glance
PER SERVING · TIME 100M
CAL 30%·PRO 39%
CARBS 64G42% OF CAL
5G FIBER0G ADDED2G INTRINSIC57G OTHER2G TOTAL SUGAR
FAT 30G45% OF CAL
17G SAT13G 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
- 1h
- Cook
- 40m
- Sodium
- 803mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 830mg
- Calcium
- 304mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 803MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.