• 1 cup ricotta cheese
  • 1 cup flour
  • 1 egg
  • 1 teaspoon nutmeg
  • 2 Tablespoon vegetable oil
  • 4 garlic cloves, minced
  • 1 can diced tomatoes
  • 4 cups fresh spinach
  • 1 teaspoon salt
  • Juice of 1 lemon


  1. Bring a large sauce pan, 2/3 full with water, to a boil. Combine ricotta, flour, egg, and nutmeg. Mix well until dough forms. Adjust consistency as needed with more flour. (Ricotta varies in moisture content)
  2. Roll ricotta mixture into thin logs on a lightly floured surface. Cut into 1/2 inch pieces. Drop in boiling water. When they float count to 20 and remove with a slotted spoon. Set aside.
  3. In a sauté pan over medium heat, add oil and minced garlic. Cook until lightly browned then add the gnocchi and cook until brown on both sides.
  4. Add spinach and tomatoes and season with salt and fresh lemon juice. Cook until spinach has begun to wilt.
Amount of servings Serving Size Calories Fat Protein Carbohydrate
4 1 cup 390 13 g 16 g 53 g

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