Ricotta and Spinach Snow Flakes: The Indulgent Easter First Course Without the Guilt
If you’re looking for a refined and light alternative to the usual lasagna for the Easter menu, the ricotta and spinach snow flakes are the solution for you! Delicious little patties with an incredibly soft, almost melt-in-the-mouth texture, designed for those who want to bring a rich yet balanced dish to the table. A recipe that strongly recalls the famous gnudi from Tuscany.
The real touch of class? The cauliflower béchamel. A clever twist on the traditional sauce that provides much more fiber and a delicate flavor, while still delivering the same irresistible golden crust on top thanks to oven gratin.

Why choose Ricotta Snow Flakes?
These “patties” are an explosion of rustic, genuine flavors. They are enriched with slices of cured ham and cheese, in my case a fresh peppery cheese typical of Sicily. A perfect blend between the tradition of ricotta gnocchi and the innovation of healthy cooking.
They are ideal both for the Easter lunch as an original first course, and as a trick to get kids to eat vegetables, considering that the cauliflower flavor is almost imperceptible.
Last but not least, they are the solution for those who love lighter cooking and don’t want to feel too heavy, since this dish has less fat than traditional béchamel, but all the flavor of oven gratin. Try them and give in to temptation!

Other recipes for the Easter menu you might be interested in: