LOW CARB RICOTTA GNOCCHI
When I saw Kathleen Daelemans making these on her FoodTV "Cooking Thin" show, I was pretty excited! As anyone who has eaten a lower carb menu knows, we do miss our bread and pasta dishes. But here's a gnocchi that's much lower in carbs, lower in fat, but not low in taste! Prep time includes chilling.
Provided by Julesong
Categories Cheese
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the ricotta in a large bowl and whip it to break up the curd, then add the egg and stir well to incorporate.
- Add the Parmesan and salt and mix well.
- Place the flour in a large shallow dish, then use teaspoons to make oval-shaped gnocchi of about 1/2 teaspoon dough at a time and drop them into the flour (don't let the gnocchi touch each other or they'll stick).
- Drop 6 gnocchi into the flour, then coat them lightly by rolling the plate; carefully dust excess flour off the gnocchi and place them on a parchment-lined cookie sheet and repeat process until all the gnocchi are made.
- Place gnocchi in the refrigerator for about 2 hours or until they're firm - you can refrigerate them overnight, but they're better eaten the same day as they're prepared.
- Cook the gnocchi by simmering them in salted boiling water or chicken broth, they'll float to the top and you can remove them when they're done to your preference (original recipe called for removal at this point of 3-4 minutes, but I found they needed more simmering and left them in for 7-9 minutes); remove with a slotted spoon.
- These go well with sautéed peas in butter and sage, or your favorite pasta sauce, and shavings of Parmesan.
Nutrition Facts : Calories 162.2, Fat 11.9, SaturatedFat 7.3, Cholesterol 77.6, Sodium 187.5, Carbohydrate 2.5, Sugar 0.3, Protein 11.2
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[email protected]I would not make this recipe again.
Arshad Arain
[email protected]This recipe is too complicated. I don't recommend it.
Thembakazi Mpongwana
[email protected]I followed the recipe exactly, but my gnocchi didn't turn out.
Dariah Kidd
[email protected]These gnocchi were a little too dense for my taste.
Tbgg
[email protected]I'm not a big fan of ricotta cheese, but I loved these gnocchi.
tugume shakur
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Savion Johnson
[email protected]I served the gnocchi with a simple tomato sauce and it was delicious.
Sardar Wali Barak
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make.
John malone
[email protected]I added some spinach to the gnocchi batter and it turned out great!
Zoe Hammond
[email protected]This recipe is a great way to use up leftover ricotta cheese.
ESTHER KENECHUKWU
[email protected]I've never made gnocchi before, but this recipe made it easy. The instructions were clear and the gnocchi turned out perfect.
Rycon Empire
[email protected]I was skeptical about this recipe at first, but I'm glad I tried it. The gnocchi were delicious!
Rahman Mazari
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great.
Rediat Edalafr
[email protected]I made this recipe last night and it was a hit! My family loved it.
Abdi Enkufu
[email protected]This recipe was amazing! The gnocchi were light and fluffy, and the sauce was flavorful and creamy. I will definitely be making this again.