Recipe Menu
Picture of Spinach and Feta Gnudi in Mushroom-Saffron Broth
mediterranean greek lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1945 kcal 97 %
  • Fat 152 g 234 %
  • Saturated 79 g 395 %
  • Carbs 81 g 27 %
  • Fiber 11 g 44 %
  • Protein 74 g 147 %
  • Cholesterol 627 mg 209 %
  • Sodium 2405 mg 100 %
  • Calcium 2003 mg 200 %
  • Magnesium 375 mg 89 %
  • Potassium 2969 mg 63 %
  • Iron 13 mg 74 %
  • Zinc 9 mg 80 %
  • Phosphorus 1469 mg 210 %
  • Vitamin A 2574 µg 286 %
  • Vitamin C 90 mg 100 %
  • Thiamin (B1) 1 mg 65 %
  • Riboflavin (B2) 3 mg 254 %
  • Niacin (B3) 7 mg 41 %
  • Vitamin B6 2 mg 142 %
  • Folate equivalent (total) 730 µg 183 %
  • Vitamin B12 6 µg 260 %
  • Vitamin D 2 µg 16 %
  • Vitamin E 14 mg 96 %
  • Vitamin K 1425 µg 1188 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Spinach and Feta Gnudi in Mushroom-Saffron Broth

Ingredients

  • 4 tablespoons (2 ounces; 55g) unsalted butter
  • 2 tablespoons (30ml) extra virgin olive oil
  • 4 garlic cloves, finely minced
  • 2 teaspoons Aleppo pepper
  • 1 1/2 teaspoons freshly ground black pepper
  • Pinch saffron threads
  • 1 teaspoon mushroom bouillon, such as Better Than Bouillon Mushroom Base
  • Kosher salt
  • 15 ounces (430g) whole milk ricotta
  • 4 ounces (115g) feta
  • 10 ounces (285g) fresh baby spinach (see note)
  • Kosher salt
  • 1 large egg plus 2 large yolks
  • 1/4 cup all-purpose flour (1 1/4 ounce; 35g), plus 2 cups (9 ounces; 255g) for coating the gnudi
  • 1 teaspoon grated lemon zest from 1 lemon
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons thinly sliced chives
  • 1/2 ounce (15g) finely grated Parmesan

Login or Join to leave a comment

Login Join

Discussion (0)