Whole Wheat Ricotta Gnocchi

Recipe by LUv 2 BaKE
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a wire strainer press any excess moisture out of the ricotta.
  • In a bowl, lightly beat the egg, add ricotta, and parmesan cheese. Slowly add in the 1 cup of flour, 1/3 cup at a time. Only add as much flour as you need to create a workable dough. This may be a little less than 1 cup to a bit more than 1 cup. (About 1 tbsp less than 1 cup worked perfectly for me) .
  • Divide the dough into 6-8 pieces, and with your hands roll each piece of dough into long logs as thick as your thumb; Cut into 1 inch slices. With a fork, press down on each gnocchi so you can see groves on each gnocchi, then gently re-shape it if it got a bit squished.
  • Gently place gnocchi on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
  • To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Scoop out of water with a slotted spoon and serve immediately with your favourite sauce!
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