Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Ricotta Gnocchi Recipe

Recipe Name

Ricotta Gnocchi

Submitted by

Guest

Recipe Description

This gnocchi is made with ricotta rather than potates

Quantity	4	Quantity Unit	servings	Servings
Prep Time (minutes)	20	Cook Time (minutes)	5	Ready In (minutes)	25

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



15	ounces	Ricotta Cheese, part skim
1	large	eggs
2	cups	wheat flour, wholewheat
1	teaspoon	olive oil
0.75	teaspoons	salt
0.75	teaspoons	black pepper

Steps

Sequence	Step

1	STEP 1: In a medium bowl, whisk together the ricotta cheese, olive oil, egg, salt, and freshly cracked pepper. STEP 2: Add the flour, 1/2 cup at a time, until it forms a soft sticky dough (about 1.5 cups) STEP 3: Begin boiling a large pot of water. Turn the dough out onto a floured surface and knead in about another 1/2 cup of flour or until the dough no longer sticks to your hands. The dough should still be very soft in texture. STEP 4: Divide the dough into six pieces. Roll each piece out into a rope about 1 inch thick. Cut the rope into 1 inch sections. If desired, roll each piece of dough on the back of a fork to give it a ridged texture. STEP 5: When the water is boiling vigorously, drop the dough pieces into the water. As the gnocchi boil they will begin to rise to the surface. Once all of them are floating on top, let them boil for about 30 seconds to one minute more to ensure thorough cooking. Drain in a colander. Step 6: Top drained gnocchi with your favorite sauce or garlic butter, salt, and pepper. Enjoy!

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact