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.