How about gnudi? Bit like gnocchi but not potato based.
340 g ricotta
340 g spinach weight after any thick stems have been removed
60 g fine almond flour
28 g parmesan finely grated
1 dash pepper (to taste)
Put the ricotta on a piece of kitchen paper (or clean starch-free dish towel) in a strainer and cover with an additional piece of kitchen paper. Leave to drain excess liquid for around an hour.
Pour boiling water over spinach in a bowl, leave for a couple minutes to wilt. Drain the spinach and squeeze out as much water as possible, moving it around then squeezing again. Finely chop the spinach and squeeze again.
Pat dry the ricotta to remove any drained liquid then put it in a bowl with the spinach, egg, flour, parmesan and pepper. Mix all together then cover and refrigerate for ideally 2 hours, but at least an hour.
Once it has rested, prepare a baking sheet with parchment sprinkled with almond flour to put the gnudi on. Get a little bowl with cold water to use for your hands as you work.
Take a tablespoonful of the mixture at a time and with slightly damp hands, roll into a ball and place on the baking sheet. Repeat with all of the mixture, try to work quickly so the dough doesn’t get warm and sticky. Dampen your hands as needed. Chill the prepared gnudi for a couple hours until you need to cook them, or cook straight away.
Bring a wide, pan of water to the boil. Add a few gnudi at a time to the water, keeping the water over a high heat so it continues to boil. When the gnudi rise to the top, remove with a slotted spoon to an oiled bowl and repeat, cooking in batches.
Serving suggestion – browned sage butter – for this quantity melt around 3 ½oz/ 100g butter in a skillet and allow to cook over medium heat until it becomes a nutty smell and gentle brown color.
Once the butter has melted you can add around 3-4 chopped sage leaves for a lovely flavor that works well with the gnudi. Can also be served with a tomato sauce or pesto