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Easy and healthy Gnocchi Florentine with Sprouted Spelt

Updated on August 7, 2013

Gnocchi Florentine

4.5 stars from 2 ratings of Gnocchi Florentine

Gnocchi Florentine

This is going to be a family favorite! One way to get the kids to eat their spinach!
This is going to be a family favorite! One way to get the kids to eat their spinach! | Source
Gathering the ingredients. The spinach is in what is called a clamshell container just in case you were wondering what I was referring too.
Gathering the ingredients. The spinach is in what is called a clamshell container just in case you were wondering what I was referring too. | Source
Wow, that's a lot of spinach!
Wow, that's a lot of spinach! | Source
Oh, not once you chop it!
Oh, not once you chop it! | Source
Oh my, can you smell that fresh basil?
Oh my, can you smell that fresh basil? | Source
Just a bit of minced onion and garlic
Just a bit of minced onion and garlic | Source
Just beat the 2 eggs in the bowl. Why make more dishes to wash?
Just beat the 2 eggs in the bowl. Why make more dishes to wash? | Source
Buying your cheese in chunks, is cost-effective! It also allows you so much more variety and no chemicals to keep it from clumping in the bag.
Buying your cheese in chunks, is cost-effective! It also allows you so much more variety and no chemicals to keep it from clumping in the bag. | Source
Everyone in the pool. Mix it well.
Everyone in the pool. Mix it well. | Source
Just like making meatballs!
Just like making meatballs! | Source
Everyone likes a close- up view.
Everyone likes a close- up view. | Source
Overflow. Love that! Lunch is ready for tomorrow!
Overflow. Love that! Lunch is ready for tomorrow! | Source
Time for the oven!
Time for the oven! | Source
Done and brown. Yum!
Done and brown. Yum! | Source
Oh this is going to be so good!
Oh this is going to be so good! | Source
I served this with a marinara sauce, roasted brussel sprouts and roasted beet salad.
I served this with a marinara sauce, roasted brussel sprouts and roasted beet salad. | Source
Portion size is everything.
Portion size is everything. | Source

Gnocchi Florentine

Prep time: 30 min
Cook time: 40 min
Ready in: 1 hour 10 min
Yields: 22 gnocchi, serves six people

Ingredients

  • 1 clamshell container organic spinach, chopped fine
  • 1 cup fresh basil leaves, chopped fine
  • 1 half of a small onion, chopped fine
  • 8 cloves garlic, minced and divided in half
  • 1 8 ounce container ricotta, low-fat
  • 2/3 cup sprouted spelt cereal or, 2 packs of Cream of Wheat
  • 2 eggs, beaten
  • 1 jar marinara sauce or, your favorite sauce
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil

Gnocchi Florentine

  1. Pre-heat oven to 375 degrees. Lightly oil a 10x10 glass baking dish.
  2. Finely chop spinach, basil, garlic and onion. In a large bowl, beat 2 eggs, add the chopped vegetables, only half of the garlic , all the ricotta , spelt cereal (or Cream of Wheat) and mix thoroughly.
  3. Roll the mixture into meatball size and set in the baking dish until all the mixture has been rolled. If you have too many like I did, you can add them to another baking dish. Place them in the oven and bake for 40 minutes.
  4. While the gnocchi are baking, empty your red sauce in a saucepan, add the rest of the garlic, the dried basil and oregano, and simmer for 35 minutes.

Gnocchi Florentine

Growing up, my grandfather's family came from Italy and I had the opportunity to eat rustic Italian cooking. It has always been my favorite comfort food but some of the recipes are very time consuming. Homemade gnocchi is one of them.

This recipe was developed years ago in a ski town with one of my ski girlfriends. She read a recipe in a magazine and decided after skiing all day we were going to whip up gnocchis! If you have ever skied all day the last thing you feel like doing is a complicated recipe. You're tired and very hungry. Dirt sounds delicious! Well, the recipe turned out to be a nightmare as the little gnocchis kept falling apart in the water. OMG, what are we going to eat?? We still had gnocchi mixture not destroyed by the water so I suggested we roll it into balls and bake it. Maybe it was because we were all so hungry but as it turned out, it was delicious! I took the cobbled together recipe home and created something even more nutritious and delicious.

You can make all the ingredients in a food processor but be very careful or you will end up with just some green balls and no spinach to be seen. That could be a good thing if you are serving picky kids! You can also put together a very simple sauce using a can of crushed tomatoes instead of the marinara, just add the garlic and dried herbs and simmer.

Now when I ski with my family, this is always an easy and welcome recipe!

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