Ricotta Gnocchi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups Ricotta cheese, part skim (*see note)1/2 cup parmesan cheese1 whole egg plus 3 egg whites1 1/4 cup whole wheat flour1 cup white flour1 tsp garlic powder (adjust to taste)1/2-1 tsp black pepper (to taste)1 tsp salt1 tsp Italian seasoning
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.
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.
Nutritional Info 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
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