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Ricotta Gnocchi with Spinach, Tomatoes and Feta {Gluten-Free, Grain-Free & Primal}Ricotta Gnocchi with Spinach, Tomatoes and Feta {Gluten-Free, Grain-Free & Primal}A traditional Florentine pasta, ricotta gnocchi is the lighter version of northern Italy’s potato gnocchi—made even healthier by substituting grain-free flours for the traditional all-purpose flour. This gnocchi cooks up as soft, mild-flavored dumplings. They are delicious with any type of sauce you’d usually serve on pasta but I recommend sautéing them with spinach, tomatoes and feta!

Ricotta Gnocchi with Spinach, Tomatoes and Feta {Gluten-Free, Grain-Free & Primal}Ricotta Gnocchi with Spinach, Tomatoes and Feta {Gluten-Free, Grain-Free & Primal}

If you’ve never made gnocchi before don’t worry! They are really easy to make, after mixing the dough you simply roll it out into a snake (think back to playing with play dough) and cut it into gnocchi sized pieces.

If you want to get fancy, you can use a traditional Gnocchi Roller to give them their ribbed appearance, which helps them hold sauce a little better (for about $5 they are an inexpensive small kitchen gadget)

Ricotta Gnocchi with Spinach, Tomatoes and Feta {Gluten-Free, Grain-Free & Primal}Ricotta Gnocchi with Spinach, Tomatoes and Feta {Gluten-Free, Grain-Free & Primal}

Gnocchi can be made ahead and frozen, uncooked. Freeze them individually on a wax paper–lined baking sheet, then transfer them to a plastic bag or sealed container once frozen. Cook frozen gnocchi the same as fresh; cooking time may be extended a few minutes.

Ricotta Gnocchi with Spinach, Tomatoes and Feta {Gluten-Free, Grain-Free & Primal}Ricotta Gnocchi with Spinach, Tomatoes and Feta {Gluten-Free, Grain-Free & Primal}

RICOTTA GNOCCHI WITH SPINACH, TOMATOES, AND FETA

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Servings: 4 servings

Ingredients

For the Gnocchi:

  • 1 cup Ricotta Cheese
  • 2 large Egg(s), Organic Pasture Raised
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon Sea Salt
  • 1 teaspoon White Pepper
  • 1 teaspoon Garlic Powder
  • 1/2 cup Blanched Almond Flour
  • 1/2 cup Arrowroot Starch
  • 1/2 cup Tapioca Starch divided

For the sauté:

  • 2 tablespoons Organic Grass-Fed Butter or Ghee or ghee
  • 1 clove Garlic
  • 8 cups fresh spinach
  • 1 pint Cherry Tomatoes halved
  • 1/2 cup crumbled feta cheese

Instructions

  • To make the gnocchi: In a large-size bowl, stir together the ricotta, eggs, Parmesan cheese, salt, white pepper, and garlic powder until evenly combined.
  • Mix in the almond flour, arrowroot starch, and ¼ cup of the tapioca starch to form a soft dough. Add more of the remaining ¼ cup tapioca starch as needed.
  • Line a baking sheet with waxed paper and lightly dust with tapioca starch. Divide the dough into 4 equal pieces. On a surface dusted with tapioca starch, roll each piece into a ½-inch thick rope. Cut each rope into 1-inch pieces and place on the prepared baking sheet. Place the gnocchi in the refrigerator until ready to cook.
  • Bring a large-size pot of lightly salted water to a boil over high heat. Boil the gnocchi, in batches if necessary, until they float to the surface, 1 to 2 minutes. Drain or remove from the water with a skimmer.
  • To make the sauté: In a large-size skillet over medium heat, melt the butter. Sauté the garlic until fragrant, about 1 minute. Add the cooked gnocchi, spinach, and tomatoes. Cook, stirring, for 2 to 3 minutes, or until heated through and combined. Sprinkle with the feta cheese just before serving.

Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!

Ricotta Gnocchi with Spinach, Tomatoes and Feta {Gluten-Free, Grain-Free & Primal}Ricotta Gnocchi with Spinach, Tomatoes and Feta {Gluten-Free, Grain-Free & Primal}