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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 334.5
  • Total Fat: 10.5 g
  • Cholesterol: 67.4 mg
  • Sodium: 296.2 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 21.7 g

View full nutritional breakdown of Ricotta Gnocchi calories by ingredient
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Ricotta Gnocchi

Submitted by: DANCEMOM27

Introduction

Delicious and lighter than traditional potato gnocchi. Makes 6 generous servings, but could be served with a salad in smaller quantities. Adjust nutritional count accordingly. Also, feel free to use more or less seasonings. My family likes a lot. :-) Delicious and lighter than traditional potato gnocchi. Makes 6 generous servings, but could be served with a salad in smaller quantities. Adjust nutritional count accordingly. Also, feel free to use more or less seasonings. My family likes a lot. :-)
Number of Servings: 6

Ingredients

    2 cups Ricotta cheese, part skim (*see note)
    1/2 cup parmesan cheese
    1 whole egg plus 3 egg whites
    1 1/4 cup whole wheat flour
    1 cup white flour
    1 tsp garlic powder (adjust to taste)
    1/2-1 tsp black pepper (to taste)
    1 tsp salt
    1 tsp Italian seasoning

Directions

Makes 6 very generous servings.

I make this using my Kitchenaid mixer, but I know it would also work using just a whisk and a wooden spoon in a bowl.

Beat egg and egg white until fluffy. Add ricotta, flours, parmesan cheese and seasonings and mix lightly. Turn out onto floured board and roll into thin ropes (about 1/2 inch diameter). Cut into bite sized pieces and press with a fork to make them "prettier" (this step optional). These can be cooked immediately (although a bit of time in the fridge to help them "firm up" is good. Or, you can place them on a non stick surface and freeze. Then place in freezer bags.

To cook, place in gently boiling salted water until they float. Drain and top with sauce of your choice.

*note: I made my own part skim ricotta cheese this way: Bring 2 litres (or half gallon) of 2% milk, 1 cup cream and 1 tsp salt to a simmer. Do NOT allow to boil. Stir occassionally with a rubber spatula to avoid scorching on the bottom of the pan. When it's at a good simmer (almost on the edge of a light boil), stir in 1/2-2/3 cup of lemon juice. Just a slow stir to mix it. Turn down heat and allow the curds to separate. Leave alone for 1 minute, making sure it doesn't boil. Gently stir again. Turn off heat and allow to sit for 15-20 minutes and then pour into cheesecloth lined colander and allow to drain in sink or over bowl at room temperature for 1/2 hour or so. Spoon cheese into container and refrigerate. Use within 3 days.

Number of Servings: 6

Recipe submitted by SparkPeople user DANCEMOM27.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Very good recipe! I served with a red sauce mixed with bell peppers, and a salad on the side. I've made the original potato gnocchi before and this was much easier and had about he same result (as well as being lower in calories and higher in fiber and protein) Thanks for sharing! - 3/8/10

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  • These came out quite well for my first-ever attempt at making gnocchi. - 2/17/11

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  • Incredibly easy and oh so tasty - this has been a big hit for the whole family. I'll be making it on a regular basis from now on. YUM. Thanks so much. - 7/5/10

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  • Very good, my kids even liked them. - 4/27/10

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  • Created this dish tonight and it was delish!!! - 3/24/10

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