Whole Wheat Ricotta Gnocchi

Whole Wheat Ricotta Gnocchi

As my kitchen horizons broaden I’ve found one of my favorite things to do is re-create traditionally restaurant-exclusive or pre-made foods from scratch… as long as I can figure out an easy way to do it. Most recently added to my to-do list was gnocchi. Gnocchi are soft little Italian dumplings that hold up to a variety of sauces and flavors. I “cleaned” them up a bit by using ricotta cheese and whole wheat flour as opposed to the traditional potato and flour base. The biggest challenge with making gnocchi really lies in shaping the dumplings which actually becomes quite therapeutic once you get the hang of it. Try for yourself and let me know if this one’s a DIY or buy for your family.

15 oz ricotta cheese
1 egg
1/4 cup Parmesan cheese, grated
1 tsp Italian seasoning
½ tsp salt
1/2 cup whole wheat flour for rolling

Mix all ingredients, except flour, together until well incorporated. Refrigerate dough for 30 minutes.

Fill the inner pot of your rice cooker 2/3 full with water. Set to steam for 10 minutes and allow water to come to a boil as you roll your gnocchi.

Generously flour your work surface. Spoon 1 tablespoon of the dough onto the floured surface and roll until you have a small oval dumpling. Set aside and continue with remaining dough, adding as much flour as necessary to complete the process.

When the cook time begins counting down add gnocchi to the simmering water, close the lid and let cook for 3 minutes.

Carefully open the rice cooker and remove any gnocchi that have floated to the top. Continue cooking until all gnocchi are done.

Serve with melted butter, Parmesan and fresh herbs or your favorite pasta sauce.


Over to You
What’s your version of gnocchi? Share and inspire us!

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