Lemon Ricotta Spinach Gnudi
My absolute favorite recipe from my Italian cooking class was gnudi, and I knew I had to make an even easier version for y'all! Great as an appetizer or side dish, low-carb and rich in flavor!
Ingredients
- 5 cups frozen spinach thawed(a little less than 1 16 oz bag. I place the bag in the fridge the night before)
- 2 large room temperature eggs
- 2-4 tablespoons coconut flour plus more for rolling
- 1/2-3/4 teaspoon sea salt I use 3/4
- pinch black pepper
- 3/4 cup full-fat ricotta cheese approx. 8 oz.
- 1 packed teaspoon lemon zest approximately 1 medium lemon
- 3/4 cup freshly grated parmesan cheese
- 2 tablespoons melted butter optional but recommended!
Instructions
- Line an 8x8 pyrex baking dish with non-stick parchment paper. Preheat oven to 375 degrees F. Place thawed spinach in a colander in the sink and squeeze out excess liquid. You really want the spinach as dry as possible. Add spinach to a large mixing bowl, along with eggs, 2 tablespoons coconut flour, salt, pepper, ricotta, lemon zest and half of your grated parmesan (it doesn’t need to be exact). Use clean hands to combine mixture evenly. *NOTE: 2 tbsp coconut flour will make a slighter looser, more traditional gnudi texture. I personally like to add 2 more tablespoons to make them into firmer balls, but it is totally up to you.
- Using dampened fingers or a dampened ice cream scoop, form 2” balls and roll them between your hands to form balls. Place them in your baking dish, trying to leave it a little space between each.
- Bake gnudi for 20 minutes, then remove from the oven and sprinkle on remaining grated parmesan, as well as melted butter, if using. Bake another 20 minutes, then allow to cool 10 minutes before serving.
