RICOTTA GNOCCHI

Gnocchi made with ricotta rather than potato is also known as gnudi. These pillowy little dumplings go wonderfully with our Kale Pesto or most other pasta sauces. Serve them as a side dish or a luxurious vegetarian entrée.

Yield: Serves 8.

RICOTTA GNOCCHI

Ingredients

  • 1 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large eggs
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 1/3 cups all-purpose flour, divided

Directions

  1. Stir together ricotta cheese, Parmesan cheese, eggs, salt and pepper in a bowl until blended.
  2. Stir in 1 cup flour until dough comes together; gradually stir in remaining 1/3 cup flour, 1 tbsp at a time, if dough is too sticky.
  3. Turn dough out onto a well-floured surface. Knead dough for 3 minutes.
  4. Dust dough with flour and divide dough into four pieces. On a lightly floured surface, roll each piece into a rope 1/2 inch in diameter. Cut each rope into 1/2 inch pieces.
  5. Gnocchi may be prepared to this point and frozen. If freezing, place gnocchi in a single layer on a lightly floured tray; cover and freeze. Once gnocchi are frozen, transfer gnocchi to an airtight container and freeze for up to 1 month. Do not thaw before cooking.
  6. Cook gnocchi in batches in boiling salted water until gnocchi float to surface and are tender, about 1 - 2 minutes if fresh and 3 - 4 minutes if frozen.
  7. Remove gnocchi with a slotted spoon and transfer to a serving dish.
  8. Serve immediately with a sauce.
Nutritional analysis per serving:

165 calories, 6.5 g fat, 8.8 g protein, 17.1 g carbohydrate, 0.6 g fibre, 154 mg sodium