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Low Carb Gnocchi with Spinach and Ricotta

This baked low carb gnocchi recipe is made with ricotta and spinach! It's also gluten free, vegetarian, and keto friendly!

Low Carb Gnocchi with Spinach and Ricotta - a gluten free, vegetarian, LCHF and keto recipe.

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I actually started working on this recipe nearly three years ago. I decided to bake them in case they fell apart if I boiled them (which would be the traditional way of cooking gnocchi), and I really loved the combination of the soft center and the slightly crispy outside. The recipe was good, but I just failed to photograph them so that they looked appealing.

So the recipe has remained in my draft folder since then – but I recently decided to finally make the gnocchi again and let you have the recipe! Oh, and if you're interested, here's what the photo from May 2016 looked like:

Low Carb Gnocchi with Spinach and Ricotta - a gluten free, vegetarian, LCHF and keto recipe.

We all had to start somewhere, right? It's quite fun to see how much I have improved in terms of lighting and staging!

How to Make Low Carb Gnocchi with Spinach and Ricotta

To start making the gnocchi, cook a box of frozen chopped spinach – mine took 6-8 minutes in the microwave in a covered bowl. Then transfer it to a sieve over the sink, and use a fork or spoon to press as much water out as possible. There will be a lot – and even if you leave it a minute when you think you're done, there will be more!

Low Carb Gnocchi with Spinach and Ricotta - a gluten free, vegetarian, LCHF and keto recipe.

Combine ricotta, flaxseed meal, grated Parmesan, an egg, garlic paste, dried oregano, and a generous amount of salt and pepper in a large bowl. Add the drained spinach and stir to mix well.

Low Carb Gnocchi with Spinach and Ricotta - a gluten free, vegetarian, LCHF and keto recipe.

Form the mixture into balls then flatten them, then place them on a small baking sheet lined with a silicone mat. I made 20 large gnocchi with this recipe.

Low Carb Gnocchi with Spinach and Ricotta - a gluten free, vegetarian, LCHF and keto recipe.

Roast in a preheated oven for 10 minutes, then turn them all over, and cook for another 10 minutes.

Low Carb Gnocchi with Spinach and Ricotta - a gluten free, vegetarian, LCHF and keto recipe.

Here are some ways to serve your delicious low carb gnocchi:

  • Melted butter
  • Shaved, shredded, or grated Parmesan
  • Lemon zest
  • Extra Virgin Olive Oil (by the way, if you live in the US – find out how you can get a quality bottle of EVOO for just $1!)
  • Fresh parsley and/or basil
  • Low carb marinara sauce – try this No Sugar Added Pasta Sauce from Netrition!

I chose melted butter and extra Parmesan!

Low Carb Gnocchi with Spinach and Ricotta - a gluten free, vegetarian, LCHF and keto recipe.

Low Carb Gnocchi with Spinach and Ricotta

Low Carb Gnocchi with Spinach and Ricotta

Yield: 2 Servings
Prep Time: 20 minutes
Cook Time: 27 minutes
Total Time: 47 minutes

This baked low carb gnocchi recipe is made with ricotta and spinach! It's also gluten free, vegetarian, and keto friendly!

Ingredients

  • 10 oz box of frozen chopped spinach
  • ½ cup ricotta
  • ½ cup grated Parmesan
  • ¼ cup flaxseed meal
  • 1 egg, beaten
  • 1 tsp garlic paste
  • 1 tsp dried oregano
  • salt and black pepper

Instructions

  1. Preheat the oven to 350F.
  2. Cook the spinach according to the box instructions. Transfer it to a sieve over the sink, and use a fork or spoon to press as much water out as possible.
  3. Combine the ricotta, flaxseed meal, grated Parmesan, egg, garlic paste, dried oregano, and a generous amount of salt and pepper in a large bowl. Add the drained spinach and stir to mix well.
  4. Form the mixture into balls then flatten them, then place them on a baking sheet lined with a silicone mat. This recipe makes 20 large gnocchi.
  5. Roast the gnocchi for 10 minutes, then turn them all over, and cook for another 10 minutes.

Notes

6g net carbs per serving (half the recipe, 10 gnocchi)

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Nutrition Information
Yield 2 Serving Size 10 gnocchi
Amount Per Serving Calories 399Total Fat 26gSaturated Fat 10gCholesterol 135mgSodium 1157mgCarbohydrates 15gNet Carbohydrates 6gFiber 9gSugar 1gProtein 28g

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Vivien

Monday 13th of September 2021

Do we need to drain the ricotta?

Georgina

Tuesday 14th of September 2021

Yes I would only use the solids.

Skip

Sunday 17th of January 2021

Over the Top !! Followed keto without flaxseed. Added Raos tomato sauce with grated Parmesan. Omg !! Who needs pasta ?! Not us !! Blood sugar test after 2 hr = 101 ! Thanks!

Julie

Sunday 18th of October 2020

Would these hold up in soup? I have a chicken gnocchi soup recipe I like. I’m trying to adapt it to be keto.

Georgina

Sunday 18th of October 2020

Hmmm, good question. I think if the soup wasn't boiled with the cooked gnocchi in they might do OK. They're just very different from regular potato gnocchi so it's hard to predict when I haven't tested it. Let me know how it goes!

ChapelHillBetsy

Thursday 14th of March 2019

Could this be made a day ahead then baked the next day?

Georgina

Thursday 14th of March 2019

I've not tried it but I can't imagine why not!

Gini

Monday 25th of February 2019

Well done on your improved skills! :-)

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