Ingredients:
- 1 10 oz. package frozen chopped spinach, thawed and well-drained
- 1 15 or 16 oz. container whole milk ricotta cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- pinch nutmeg
- 1 egg
- 1 cup Carb Counter Instant Mashers
Preparation:
2) Add ricotta cheese, salt and spices. Process with the spinach. Taste for flavor and salt content.
3) Add egg and process to blend.
4) Add Instant Mashers ¼ cup at a time, and process until blended. Depending on the amount of liquid in the ricotta and spinach, you might need a little more or less. You want the mixture to be stiff enough to roll into small balls that keep their shape.
5) Roll mixture into small balls, ¾ inch to 1 inch in diameter. Gently squeeze between thumb and forefinger making indentations on both sides. For microwave method, put on microwave-safe plates. You'll want to make 3 or 4 plates; avoid crowding them. For boiling method, put on plates or baking sheet to be put into freezer or refrigerator.
6) Microwave method: I have found that this works the best. Cover plate with plastic wrap or waxed paper. Microwave on high for 60-90 seconds. Rearrange so the center ones get enough heat, and cook for another minute. When hot and firm (but not hard), they are done.
7) Boiling Method: Gnocci must be thoroughly chilled for this to work -- ½ hour in the freezer or 2 hours in the refrigerator. Also, don't let them warm up in the kitchen before putting them in the water or they will be too soft. Bring at least 3 quarts of salted water just to a boil in a large pot. You don't want a "rolling boil," or it will start to break the gnocchi apart. Just a simmer is good. Put them into the water, 10 or 12 at a time. When they rise to the surface they are done - remove and drain well. This will only take a minute or so. They will be softer than using the microwave method, but if they go in cold, they will hold together.
Makes 4 servings as a main course, 6 as a side dish. You can use any sauce you want. We like garlic and butter, tomato sauce, or pesto.
Nutritional information for 4 servings: Each serving has 8 grams effective carbohydrate plus 6 grams fiber, 22 grams protein, and 225 calories.
Nutritional information for 6 servings: Each serving has 5.5 grams effective carbohydrate plus 4 grams fiber, 14 grams protein, and 150 calories.
