Once again, it’s Meatless Monday and I’ve been a creative force in the kitchen while the little one naps. I came across a recipe on Epicurious.com for Ricotta gnocchi and thought, hmm, sounds delicious. I must healthify it immediately!
I’ve had gnocchi a few times in my life and found them to be very dense and impossible to eat a whole plate of them lest feeling weighed down for the remainder of the evening. But ones made with ricotta and no potato sounds more like little pillows of yumminess! Now the original recipe calls for flour, but in my quest for creating gluten-free recipes, I’ve made this with Arrowhead Mills Gluten-free baking mix, but you could use whole wheat pastry flour (I like Bob’s Red Mill) as well to keep the fiber content a little higher.
- 1 cup fat-free ricotta cheese
- 1 egg, lightly beaten
- 1/4 cup parmesan cheese
- 1/2 c whole wheat pastry flour or gluten-free flour
- cracked black pepper
- In a large mixing bowl, combine the ricotta cheese, egg, parmesan cheese, flour and black pepper.
- Dust a cutting board with some flour and set aside some additional flour to add to the dough if necessary.
- Divide the dough into four even pieces. Working with one piece at a time, place on the floured board and gently roll into a 1-inch thick rope (approx. 8-10 inches long). Repeat with remaining dough. Add more flour to the dough to keep it from sticking to the board.
- Cut dough into 1-inch pieces with a lightly floured knife.
- Bring a pot of water to boil on the stove and add 1/2 tsp. salt to the water. Cook the gnocchi in small batches, adding a few at a time and stirring occasionally. Ricotta will be done in 3-4 minutes. Remove from water with a slotted spoon to a colander to drain.
- Toss cooked gnocchi in sauce of your choice. I like marinara, pesto, or chopped garlic sauteed in olive oil.