Creators
Samantha & Chris Mener
Description
This gluten-free spinach gnocchi recipe features a delightful blend of ricotta, spinach, and herbs, creating a soft and flavorful dish that’s easy to prepare and perfect for any occasion.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Arrowroot Flour/ Starch | 4 tbsp | |
Butter | 8 tbsp | |
Coconut Flour | 2 tbsp | |
Egg | 3 | beaten |
Garlic | 3 clove | finely chopped |
Nutmeg | 1/4 tsp | |
Parmesan | 1/3 cup | grated |
Parmesan | shredded, for garnish | |
Ricotta Cheese | 1 1/2 cup | |
Salt | 3/4 tsp | |
Spinach | 2 lb | |
Sorghum Flour | 3 tbsp |
PREPARATION
- Add the butter and garlic to a small sauce pan. Bring to a medium heat and let garlic cook for 5 minutes.
- Cook the spinach in a large pan for 5 minutes or until wilted. Let the spinach cool, then squeeze the spinach until it is as dry and possible. Process spinach in a food processor then add to mixing bowl.
- Place the spinach, ricotta, grated parmesan, nutmeg, all flours, and eggs to a large mix bowl. Mix until mixture is a soft dough. Shape into 3 inch sausage shaped pieces and set aside.
- Bring a small pot of salted water to a low bowl. Gently place the gnocchi pieces into the water and cook for 1-2 minutes until they float. Remove the gnocchi with a slotted spoon and place into your serving dish. Add the melted garlic butter over gnocchi top with shredded parmesan and serve immediately.