Eggless Spinach Pan Fried Gnocchi

Posted on: June 11, 2011

I didn’t know what to make for dinner, so I did some quick fridge spying and saw I had some spinach needing to be used and a couple containers of light ricotta cheese. What to do, what to do? Oh, I know! Let’s make something I’ve never made before and hope it turns out edible.

Eggless Spinach Pan-Friend Gnocchi

Because boiling things in water isn’t fashionable on Fridays

  • 16 oz package of light ricotta cheese (Light, not part-skim)
  • 4 C spinach (or 1 box of frozen spinach, thawed and drained)
  • 1/2 C grated parmesan cheese
  • 2 C flour
  • 1 T garlic powder
  • 2 t salt
  • pepper to taste
  1. Chop up spinach in blender or food processor. Then blend in the ricotta.
  2. Place mixture in a bowl where you will be making the dough (I put mine in my kitchen aid) and add the cheese
  3. Add the flour and seasonings.
  4. Start to knead it together. You might need a little more or less flour. I started with 1 1/2 C of flour and added more. Dough will be a little softer than roll-out cookie dough.
  5. Divide dough into 4 parts. 
  6. Turn out the dough on a floured surface.  Then roll out each dough into little ropes a little wider than the size of a quarter (I divided the dough in half again, it made it easier to work with.)
  7. Cut the dough into little pieces, about 24 pieces per quarter of dough.
  8. Meanwhile, have a pan getting hot over medium heat.  I tried using olive oil and cooking spray and didn’t find a noticable difference as to the oil or spray.  If you need some healthy oils, use 2 teaspoons of oil, it will go a long way.
  9. Place the pieces of dough in the pan.  Reduce the heat to medium-low.  Let them brown on each side, making sure they are cooking through.  They will turn a different color when cooked.
  10. Flip and continue to brown.  My gnocchi cooked for about 6 minutes a side, but I had to carefully monitor the heat (I have an electric stove) so they didn’t brown too quickly.
  11. Turn them out onto a paper towel to catch any drippings (there wasn’t much)
  12. Enjoy your fresh cooked gnocchi with some fresh crushed tomatoes, leftover marinara sauce, or some alfredo sauce if you’re feeling up to it.  

Servings- 8 servings with 12 pieces per serving (The recipe when made according to directions will make 96 pieces.) 

Points per Serving: With tomato based sauce- 5 points (WW PointsPlus: 6 with sauce)

Update: They freeze well and leftovers microwave up quick!


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