If you are on a low carb diet, it doesn’t mean that you have to give up gnocchi. This whole wheat ricotta gnocchi recipe is so quick and easy to make and so tasty.
Whole Wheat Ricotta Gnocchi
Whole Wheat Ricotta Gnocchi
Course:
Side Dish
Cuisine:
Italian
Keyword:
whole wheat ricotta gnocchi
Servings: 4
Ingredients
- 8 oz (225 g) ricotta cheese
- 3 oz (200 g) whole wheat flour
- 3 oz (200 g) bread flour
- 1 large egg
- 1 oz (30 g) grated parmesan cheese
- a pinch of grated nutmeg
- salt, ground black pepper
Instructions
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In a bowl, mix all the ingredients together until you get a soft, moist dough.
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Transfer the mixture onto a floured surface and knead for about three minutes. Roll the dough into a thin sausage shape, and then cut into 1 inch (2cm) long gnocchi.
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In a large saucepan of salted boiling water, cook the ricotta gnocchi until the gnocchi rise to the surface, about 4-7 minutes. Remove the gnocchi from the pan with a slotted spoon.
Gnocchi is one of my favorite Italian dishes. Very few restaurants in our area offer it on their menu, but I haven’t been happy with the two times I attempted making it myself. I love the idea of using whole wheat flour for a healthier dumpling, and they look delicious!
Thank you Amy! I understand you completely because I am a huge gnocchi fan myself. I believe you’ll also like the recipe for White Sweet Potato Gnocchi that I posted today. Enjoy!