ricotta gnocchi
Recipe type: Pasta
Serves: 4 to 6
  • 500 grams (about 2 cups) ricotta, low fat (drained)
  • 250 grams (about 2 cups) all purpose flour plus more for counter and tray
  • 120 grams (about 1 cup) grated parmesan cheese
  • 2 medium sized eggs, slightly beaten
  • ¼ teaspoon black pepper (white pepper preferable)
  1. Drain the ricotta by either squeezing it out in a clean cheesecloth or towel, or by placing it in a mesh colander that has been weighted down with a heavy bottle/object and set over a bowl for a few hours (I did this overnight)
  2. Place a large stockpot with slightly salted water over high heat to boil.
  3. Make the gnocchi by combining all ingredients (ricotta, parmesan, eggs, flour, salt and pepper) in a large bowl and mix until combined
  4. Turn dough out onto a floured work surface and knead only until smooth (about 2 minutes)
  5. Divide dough into 8 pieces and form each piece into a long rope by rolling (they should be about as thick as your finger).
  6. Cut each rope into ½ pieces to form gnocchi using a butter knife while flicking your wrist to push off gnocchi after cutting
  7. As your are cutting, place gnocchi into floured tray and roll gently in flour to prevent sticking.
  8. Before cutting all the gnocchi, test the dough by cooking a few in gently boiling water.
  9. After they float to the surface, boil for an additional 2 minutes and then remove with a slotted spoon and place into a casserole dish that is lightly oiled or that contains some tomato sauce
  10. Serve with tomato sauce, o
Nutrition Information
Serving size: 1 of 6 servings Calories: 304 Fat: 8.8 g Saturated fat: 4.7 g Trans fat: 0 Carbohydrates: 38 g Sugar: 5.6 g Sodium: 494 mg Fiber: 2.4 g Protein: 20.6 g Cholesterol: 89 mg
Recipe by Feeling Foodish at http://feelingfoodish.com/ricotta-gnocchi/