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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To cook the spinach boil it in a large saucepan with a generous amount of salt and a little water until it wilts then rinse thoroughly and squeeze dry, then chop finely. | 2. Melt the butter (50g) and cook the onion and garlic until its soft and translucent, add the marjoram, spinach and nutmeg. Remove from the heat and let cool. | 3. Stir the ricotta, eggs, flour, breadcrumbs and parmesan and a pinch of salt into the onion mix and then place in the fridge and chill until firm. | 4. Roll the gnocchi into balls and dust your hands regularly with flour covering each ball generously in the flour. In a large saucepan fill 2/3rds full with salted water and bring to the boil then reduce slightly, cook the gnocchi in batches, don’t put to many in at once or they will break up, when the balls float to the surface their done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1 1/2	1/2		49.5	8.775	4.95	0.675
butter	50			4275.0	196.425	133.575	360.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	1			44.5	0.0	9.9	0.25
marjoram	1	tablespoon		4.607	1.0295	0.2152	0.1197
nutmeg	1	teaspoon		11.55	1.0844	0.1285	0.7988
ricotta cheese	250			107880.0	1884.8	6981.2	8047.6
egg	2			143.0	0.72	12.56	9.51
plain flour	75			44.5	0.0	9.9	0.25
breadcrumb	50	g		44.5	0.0	9.9	0.25
parmesan cheese	100		grated	29600.0	3200.0	3200.0	400.0
butter	75			4275.0	196.425	133.575	360.0
sage	15			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.