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Home » Cheese: Ricotta » Whole Wheat Ricotta Gnocchi

Whole Wheat Ricotta Gnocchi

February 9, 2009 · WCC Administr@tr · 9 Comments

If you’re looking to make pasta from scratch but you don’t have a pasta machine or even a stand mixer, I’ve got a recipe for you! Gnocchi is a type of pasta normally made with potatoes but thanks to my friend Allie, she shared with me a recent recipe for gnocchi from Gourmet.com. This gnocchi recipe highlights ricotta cheese as a major component and even better is that the gnocchi is much lighter than the traditional potato version. From the original recipe, I only adapted the flour by using whole wheat flour instead of all purpose.

Whole Wheat Riccota Gnocchi
recipe adapted from Gourmet.comdsc00734-5917103

2 cups (16 oz) whole-milk ricotta
2 large eggs, lightly beaten
1 1/2 cups grated Parmigiano-Reggiano (3 oz), divided
1/4 teaspoon grated nutmeg
1 1/4 cups whole wheat flour
water for boiling

Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper.

Add flour, stirring to form a soft, wet dough.

Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Run each piece over the back side tines of a fork to create grooves. Put in 1 layer on a lightly floured parchment-lined baking sheet.

Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.

To serve this gnocchi, I tossed it with a light marinara sauce and garnished with fresh basil.

dsc00708-7984237
I’m also submitting this to the special Presto Pasta Night 100! hosted by Ruth of Once Upon a Feast. Be sure to check out the round up at the end of the week! ppn100fireworks-5508986

Cheese: Ricotta, Ethnic: Italian, Pasta

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Comments

  1. EJacks says

    February 9, 2009 at 5:26 pm

    Mmmm… those look delicious!

    Reply
  2. melslatt says

    February 9, 2009 at 6:04 pm

    Wow – looks SO GOOD!

    Reply
  3. Kristen616 says

    February 9, 2009 at 6:04 pm

    Looks delicious! I’ll definitely try these!

    Reply
  4. Anonymous says

    February 9, 2009 at 10:18 pm

    This looks so good! I love this twist on gnocchi!

    Reply
  5. Peabody says

    February 10, 2009 at 5:35 am

    This looks good…and healthy!

    Reply
  6. Amy Green @ Sweet Home Amy says

    February 11, 2009 at 5:28 pm

    This recipe looks delicious! I like how it seems easy enough for me to do!!

    Reply
  7. Ruth Daniels says

    February 13, 2009 at 2:28 am

    Great dish, thanks for sharing with Presto Pasta Nights.

    Reply
  8. Joanne says

    February 14, 2009 at 11:32 pm

    So yummy! Not to mention some whole grain goodness :).

    Reply
  9. Sarah @ Taste My Plate says

    February 16, 2009 at 1:38 pm

    I adore gnocchi! Thanks for the great idea to make wholewheat. I’ll have to give this a go sometime!

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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