Whole Wheat Ricotta Gnocchi

1. 1

   In a wire strainer press any excess moisture out of the ricotta.

2. 2

   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) .

3. 3

   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.

4. 4

   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.

5. 5

   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!

* Per serving · 4 servings · Values may vary.

No additional tips available.