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!
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
- 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
Preheat the oven to 350F.
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.
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.
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.
Roast the gnocchi for 10 minutes, then turn them all over, and cook for another 10 minutes.
6g net carbs per serving (half the recipe, 10 gnocchi)
Calories: 399kcal | Carbohydrates: 15g | Protein: 28g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 135mg | Sodium: 1157mg | Potassium: 779mg | Fiber: 9g | Sugar: 1g | Vitamin A: 17230IU | Vitamin C: 8.6mg | Calcium: 659mg | Iron: 4.9mg