Whole Wheat Ricotta Gnocchi Recipes

WHOLE WHEAT RICOTTA GNOCCHI

Whole Wheat Ricotta Gnocchi image

A variation of my Ricotta Gnocchi ( #170293) without the sauce. I love these cheesy little gnocchi! Soo easy to make and yummy to eat. The marks made by the fork on each gnocchi makes them pretty and allows the gnocchi to pick up more sauce.

Provided by LUv 2 BaKE

Categories < 30 Mins

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 4

Ingredients

8 ounces part-skim ricotta cheese
1 large egg
1/3 cup lowfat parmesan cheese
1 cup whole wheat flour

Steps:

In a wire strainer press any excess moisture out of the ricotta.
In a bowl, lightly beat the egg, add ricotta, and parmesan cheese. Slowly add in the 1 cup of flour, 1/3 cup at a time. Only add as much flour as you need to create a workable dough. This may be a little less than 1 cup to a bit more than 1 cup. (About 1 tbsp less than 1 cup worked perfectly for me) .
Divide the dough into 6-8 pieces, and with your hands roll each piece of dough into long logs as thick as your thumb; Cut into 1 inch slices. With a fork, press down on each gnocchi so you can see groves on each gnocchi, then gently re-shape it if it got a bit squished.
Gently place gnocchi on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Scoop out of water with a slotted spoon and serve immediately with your favourite sauce!

Nutrition Facts : Calories 270.7, Fat 8.7, SaturatedFat 4.6, Cholesterol 95.3, Sodium 125.5, Carbohydrate 33.3, Fiber 4.9, Sugar 0.5, Protein 16.7

RICOTTA GNOCCHI

Ricotta Gnocchi image

This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.

Provided by Shelbi Awabdy

Categories World Cuisine Recipes European Italian

Time 1h

Yield 5

Number Of Ingredients 14

Ingredients

1 (8 ounce) container ricotta cheese
2 eggs
½ cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all-purpose flour, or as needed
3 tablespoons olive oil
1 tablespoon minced garlic
1 (15.5 ounce) can diced tomatoes
1 dash crushed red pepper flakes
6 basil leaves, finely shredded
Salt and pepper to taste
8 ounces fresh mozzarella cheese, cut into small chunks

Steps:

Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Nutrition Facts : Calories 442 calories, Carbohydrate 27.1 g, Cholesterol 131.1 mg, Fat 26 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 905.6 mg, Sugar 3.8 g

RICOTTA GNOCCHI

Ricotta Gnocchi image

Make and share this Ricotta Gnocchi recipe from Food.com.

Provided by LUv 2 BaKE

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces part-skim ricotta cheese (or full fat if desired)
1 -1 1/2 cup flour
1 large egg
1/2 cup lowfat parmesan cheese, Grated
1 teaspoon salt
2 cups canned tomatoes, Chopped
6 fresh basil leaves, Shredded
2 garlic cloves, Minced
1 tablespoon olive oil
salt & pepper
1 dash red pepper flakes
1/2 cup part-skim mozzarella cheese, Cut Into 1 Inch cubes

Steps:

In a bowl, place the ricotta, grated cheese, egg, and salt; Add 1 cup of the flour and mix.
Add only as much more flour as you need to create a workable dough. Be careful not to overwork.
Divide the dough into fist size pieces, and roll into long logs as thick as your thumb; Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
To prepare the sauce, heat the oil in a sauce pan and add the garlic cooking only until fragrant - Do not brown; Add the tomatoes, basil, and seasonings and bring to a boil; Turn down to a simmer and cook for about 10 minutes.
To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some of the tomato sauce and the mozzarella cubes and gently mix; Serve with additional sauce if desired.
Tip - dry the ingredients as much as you can before using, let your ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using; this will aid in the ease of preperation of ginocchi.

Nutrition Facts : Calories 419, Fat 18.6, SaturatedFat 7.6, Cholesterol 83.3, Sodium 1030.2, Carbohydrate 47.3, Fiber 8.9, Sugar 6.1, Protein 22.6

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