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🍋 Creamy Ricotta Gnocchi with Spinach and Lemon

620 kcal · 20 min · 4 servings

Ingredients

• 500 g Gnocchi (ricotta or cheese filled)
• 200 g Fresh baby spinach
• 250 g Ricotta cheese
• 100 ml Whole milk
• 1 Stk. Organic lemon (zest and juice only)
• 2 EL Olive oil
• 1 TL Salt
• 1 Prise Coarsely ground black pepper

Instructions

1. 1. Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions until al dente. Reserve one cup of pasta water.
2. 2. Sauté the spinach in a large skillet with the olive oil over medium heat until wilted (approx. 2 minutes).
3. 3. Reduce heat to low. Stir in the ricotta, milk, and lemon zest into the spinach until a creamy sauce forms. Remove the skillet from the heat.
4. 4. Add the drained gnocchi to the skillet and gently toss to coat with the sauce. Use the reserved pasta water to achieve the desired consistency.
5. 5. Season with lemon juice, salt, and pepper. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 620
• Protein: 24 g · Fett/Fat: 28 g · Carbs: 68 g