Food & Wine Spinach And Ricotta Gnudi With Tomato-butter Sauce Recipe

Keto Friendliness Gauge

Net Carbs are 6% of calories per serving, at 15g per serving. This food is keto-friendly.

How keto-friendly is Food & Wine Spinach And Ricotta Gnudi With Tomato-butter Sauce? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Food & Wine Spinach And Ricotta Gnudi With Tomato-butter Sauce Recipe

  • Net Carbs are 6% of calories per serving, at 15g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Food & Wine Spinach And Ricotta Gnudi With Tomato-butter Sauce Recipe Nutrition Label

Nutrition Facts

Serving Size: 16 servings   ( 153 g )
Amount Per Serving
Calories: 246
Total Fat: 15g
Saturated Fat: 9g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 92mg
Sodium: 354mg
Total Carbohydrates: 16g
Dietary Fiber: 1g
Sugar: 2g
Protein: 11g
Calcium: 167mg Iron: 1mg
Potassium: 244mg Vitamin A: 180mcg
Vitamin C: 8mg Vitamin D: 0mcg

Ingredients

  • 1 stick (4 ounces) unsalted butter
  • 2 garlic cloves, smashed
  • 1 small onion, halved
  • 1 bay leaf
  • Pinch of crushed red pepper
  • One 28-ounce can diced Italian plum tomatoes, juices reserved
  • Salt
  • 2 cups spinach, stems discarded
  • 2 pounds fresh ricotta
  • 4 large eggs, lightly beaten
  • Pinch of freshly grated nutmeg
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • 2 cups all-purpose flour

Instructions

Visit Food & Wine's website to view the recipe instructions. (Via Edamam)