This spinach and ricotta gnocchi is a flourless, baked version made mostly from spinach and ricotta cheese. It’s an easy, low-carb, gluten-free dish that requires little effort and makes a satisfying light meal or appetizer.
Traditionally gnocchi are boiled, but this recipe bakes them in the oven for a simple and tidy alternative. You can use fresh or frozen spinach; if using frozen, be sure to press out all excess water so the gnocchi hold their shape and don’t spread while baking.
How to Make Keto Spinach Ricotta Gnocchi
To prepare this dish, cook the spinach briefly, cool it in ice water, squeeze it dry and chop finely. Combine the spinach with ricotta, grated Parmesan, egg yolks and seasonings, then shape the mixture into walnut-sized balls or small gnocchi. For uniform portions, press the mixture into a mini muffin tin or roll into even balls before baking.
These gnocchi can be made ahead and refrigerated, then baked when ready to serve. They’re delicious served simply with a sprinkle of freshly grated Parmesan or topped with your favorite low-carb sauce.
If you prefer to serve them with a sauce, a simple marinara complements the spinach and ricotta nicely, but they also stand well on their own as a cheesy, savory bite.
Naked Ravioli
Sometimes called “naked ravioli,” these gnocchi are essentially little mounds of ravioli filling—no pasta required. The name is a fun nod to the similar flavor profile and texture.
The recipe below lists servings for four when offered as a light lunch or appetizer; halving the recipe makes a hearty dinner portion. These are popular with kids and adults alike—expect them to disappear fast!
What to serve with keto gnocchi
These gnocchi are delightful on their own with freshly grated Parmesan or paired with a low-carb marinara sauce. They also work well with a buttery sage sauce, a light cream sauce, or simply alongside a crisp salad and roasted vegetables for a complete meal.
More low carb spinach recipes
Keto Spinach Feta Rolls
Keto Ravioli
Low Carb Spinach Stromboli
Spinach Ricotta Hasselback Chicken Breasts
Spinach & Ricotta Gnocchi
Angela Coleby
Pin Recipe
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Ingredients
- 2 cups cooked spinach
- 1 cup ricotta cheese
- 2 egg yolks beaten
- 6 tablespoons Parmesan cheese grated
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
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Preheat the oven to 180°C (350°F).
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Trim the spinach stems and blanch the leaves in boiling water for 1 minute. Remove and immediately plunge into ice water to stop cooking.
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Drain the spinach thoroughly and squeeze out any remaining liquid, then chop finely.
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In a bowl combine the chopped spinach, ricotta, grated Parmesan, beaten egg yolks, nutmeg, salt and pepper. Mix until evenly combined.
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Shape the mixture into walnut-sized balls or form small gnocchi shapes. For uniform size, press into a mini muffin tin or use a spoon to portion.
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Lightly butter a baking or casserole dish and arrange the gnocchi in a single layer.
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Bake for about 20 minutes, until set and lightly golden at the edges.
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Serve warm with your preferred sauce or with grated Parmesan.
Notes
Net carbs are calculated as total carbs minus fiber. Sugar alcohols are not included in this calculation.
Nutrition information is an estimate calculated from the individual ingredients and may vary depending on brands and preparation methods.
Nutrition
The nutrition information provided is an estimate from an online nutrition calculator.
