1/1 Photo of Low Carb Ricotta Gnocchi
2 hrs 25 mins
2 hrs 20 mins
When I saw Kathleen Daelemans making these on her FoodTV "Cooking Thin" show, I was pretty excited! As anyone who has eaten a lower carb menu knows, we do miss our bread and pasta dishes. But here's a gnocchi that's much lower in carbs, lower in fat, but not low in taste! Prep time includes chilling.
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Units: US | Metric
- 1Place the ricotta in a large bowl and whip it to break up the curd, then add the egg and stir well to incorporate.
- 2Add the Parmesan and salt and mix well.
- 3Place the flour in a large shallow dish, then use teaspoons to make oval-shaped gnocchi of about 1/2 teaspoon dough at a time and drop them into the flour (don't let the gnocchi touch each other or they'll stick).
- 4Drop 6 gnocchi into the flour, then coat them lightly by rolling the plate; carefully dust excess flour off the gnocchi and place them on a parchment-lined cookie sheet and repeat process until all the gnocchi are made.
- 5Place gnocchi in the refrigerator for about 2 hours or until they're firm - you can refrigerate them overnight, but they're better eaten the same day as they're prepared.
- 6Cook the gnocchi by simmering them in salted boiling water or chicken broth, they'll float to the top and you can remove them when they're done to your preference (original recipe called for removal at this point of 3-4 minutes, but I found they needed more simmering and left them in for 7-9 minutes); remove with a slotted spoon.
- 7These go well with sautéed peas in butter and sage, or your favorite pasta sauce, and shavings of Parmesan.
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Nutritional Facts for Low Carb Ricotta Gnocchi
Serving Size: 1 (88 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 162.1
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 7.2 g
- Cholesterol 77.6 mg
- Sodium 187.5 mg
- Total Carbohydrate 2.5 g
- Dietary Fiber 0.0 g
- Sugars 0.3 g
- Protein 11.1 g