Spinach Gnocch-wee

Finally, I have a delicious recipe -- that you don't have to eat with a spoon -- for all those little ones without 
teeth. I keep talking to parents whose 12, 13 even 14 month olds still 
don't have teeth. They really want to move beyond purees, but need a 
recipe soft enough for their little ones to chew (or gum). These spinach 
gnocchi balls are so heavenly that Kenya only got his mitts on 8 or so 
before the grownups had eaten them all up!

This is a recipe that Popeye would be proud of. Packed with spinach 
and creamy ricotta, these little morsels are like soft pillows_ 
delicate and so easy to make. You could even serve them with a little 
red sauce, but for easier cleanup, I highly recommend just a little 
sprinkle of parmesan cheese and that's it!


We used these to make this recipe: Cuisinart DLC-2 Mini Prep Plus Food Processor


Photo by Maren Caruso

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Spinach Gnocch-wee (makes 40 small gnocchi balls)

Prep Time: 10 mins Cook Time: 3 mins

nut free

Ingredients

  • 10 ounces block frozen chopped spinach
  • 1 cup whole milk ricotta cheese
  • 2/3 cup parmesan cheese, plus 2 tbsp for sprinkling before serving.
  • 1 egg yolk
  • 2 tablespoons all purpose flour, plus more for dusting your hands while rolling

Preparation

1. Defrost the brick of frozen spinach (you can also do this in the microwave).

2. Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don’t lose any spinach).

3. Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.

4. Dust your hands with a little flour so the mixture doesn’t stick to your hands.

5. Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.

6. Bring a large pot of water with salt to a boil for cooking the gnocchi.

7. Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.

8. Using a slotted spoon, remove the gnocchi to a plate or bowl.

9. Sprinkle with parmesan cheese, cool and serve.

*After step 5, place on sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, thaw to room temperature and follow steps 6-9.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.