Whole Wheat Ricotta Gnocchi

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 3
• 8 ounces part-skim ricotta cheese
• 1 large egg
• 1/3 cup lowfat parmesan cheese
• 1 cup whole wheat flour

Recipe

• 1 in a wire strainer press any excess moisture out of the ricotta.
• 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 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 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 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!