LOW CARB RICOTTA GNOCCHI RECIPE - (4.6/5)
Provided by aerin8
Number Of Ingredients 6
Steps:
- Make sure your ricotta is dry. Place it in a colander over a bowl, wrapped in plastic wrap to drip-dry over night. The next day, push your ricotta through a fine meshed sieve, to make sure it's smooth. Use the back of a plastic spatula to push it through. Melt 1 tbsp of your butter. Add your eggs, melted butter, a dash of salt, mashed potatoes and ¼ cup of parmesan cheese. Mix well. Form your dough into small dumplings, using any of the methods listed in the notes. Place the formed dumplings onto a platter coated with the remaining 3/4 cup of parmesan cheese. Make sure the dumplings are well coated with the cheese. Refrigerate the dumplings for 30 minutes up to overnight. Boil a large pot of salted water. Once the water is boiling, turn it down to a very slow simmer. Add your gnocchi to the water, carefully. Don't just dump them in. These are delicate. Carefully pick them up and add them one at a time, or in small batches of 5 or 6. They will sink. Try and add them all over a 60 second period. Once they've all been added, let them cook for 5 minutes. Never let the water boil. It should be very hot, but not boiling. The gnocchi should start floating after about 1 to 2 minutes. Continue to let them cook for 3 or so more minutes, for a total of 5. With a slotted spoon, carefully lift the gnocchi out of the water and place them into a strainer, so they can dry. If you're too aggressive with these, they will fall apart. Be gentle. In a large sauté pan, melt the remaining butter over medium heat. The moment any of the butter begin to turn a very light shade of tan, carefully add a few gnocchi. Toss them in the pan to coat them with butter. Add a few more, toss them around. Add a new more, etc. You want them to fry in the butter. You may need to do this in two batches. A little color on the butter can add a nice flavor. Once they are fried, remove them from the pan and serve them! If there is any leftover parmesan on the original gnocchi platter from the fridge, use this as a garnish! Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 535.98 20.75g 29.26g 24.36g 13.54g 0g 10.82g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Colton Goings
[email protected]I followed the recipe exactly, but my gnocchi turned out really dry. I'm not sure what I did wrong.
NOmi WRites
[email protected]I'm not sure what went wrong, but these gnocchi were a disaster. They were so dense and heavy, I could barely eat them.
Khizar Wahaj
[email protected]These were a waste of time. They were so bad, I had to throw them out.
Abdulai Abdulai K Kamaranho
[email protected]Meh.
Ayaan Chaudhary
[email protected]Not a fan. The gnocchi were too mushy and the sauce was too sweet. I won't be making these again.
Maruza Japie
[email protected]These were okay. They were a bit too dense for my taste, and the sauce was a bit bland. I think I'll stick to regular gnocchi next time.
nasir Abu
[email protected]I wasn't sure what to expect from these gnocchi, but I was pleasantly surprised. They were really good! The texture was perfect and the flavor was great. I'll definitely be making these again.
Nj Eity
[email protected]These were a bit more work than I expected, but they were worth it. They turned out really light and fluffy, and the sauce was delicious. I'll definitely be making these again for special occasions.
Nandan Ray
[email protected]I've made these gnocchi several times now and they're always a hit. They're so easy to make and they taste delicious. I love that they're low-carb too, so I can enjoy them without feeling guilty.
Harun Robin
[email protected]These were really good! I'm not a huge fan of ricotta cheese, but I really enjoyed these gnocchi. They were light and airy, and the sauce was flavorful. I'll definitely be making these again.
Maphooko Cliff
[email protected]I love ricotta gnocchi, but I've never tried making them myself. This recipe was easy to follow and the gnocchi turned out great! They were cooked through but still had a nice bite to them. I'll definitely be making these again.
bobikavhette Vhette
[email protected]These ricotta gnocchi were a game-changer! I've tried so many low-carb pasta alternatives, but these were by far the best. They were light and fluffy, with a slightly chewy texture that was just perfect. I served them with a simple tomato sauce and s