Italian

Low Carb Ricotta Cheese Gnocchi is for Dinner.

Low Carb Ricotta Cheese Gnocchi takes several minutes to prepare.

Low Carb Ricotta Cheese Gnocchi takes 20 minutes to cook.

Low Carb Ricotta Cheese Gnocchi makes 4 servings.

The ingredients for Low Carb Ricotta Cheese Gnocchi are:

1 pound fresh ricotta (2 cups)
2 large cold eggs, lightly beaten
1 tablespoon (? ounce) unsalted butter
2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)
? ounce Parmigiano-Reggiano, grated
? teaspoon salt
1/2 cp. finely ground Kraft Parmesan cheese (or similar) for dusting.

Here is how you make Low Carb Ricotta Cheese Gnocchi:

1. (the day before you make the gnocchi): Preparing the ricotta. If the ricotta is too wet, your gnocchi will not form properly. To remove some of the moisture, line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator. Alternatively, you can wrap the ricotta carefully in cheesecloth (2 layers) and suspend it in your refrigerator for 8 to 24 hours with a bowl underneath to catch the water that?s released. Either way, it?s recommended that you do this step the day before you plan on making the gnocchi.2. (the day you plan on eating the gnocchi): Making the gnocchi dough. To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a food processor and process until smooth. Add the lightly beaten eggs to the mashed ricotta. Melt the tablespoon of butter. As it melts, add in the sage if you?re using it. If not, just melt the butter and add it to the ricotta mixture. Add in any flavouring that you?re using (i.e., nutmeg, lemon zest, etc.). Add Parmigiano-Reggiano. Quickly process, do not over do it. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).3. Forming the gnocchi. Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn?t too damp. In a large, shallow baking dish or on a sheet pan, make a bed of finely ground Parmesan cheese that?s ? an inch deep. With a spatula, scrape the ricotta mixture away from the sides of the bowl andform a large mass in the centre of your bowl. Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of cheese. At this point you can either shake the dish or pan gently to ensure that the cheese covers the gnocchi or use your fingers to very gently dust the gnocchi with cheese. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you?re looking for is an oval lump of sorts that?s dusted in flour and plump. Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it?s just firm. This could take 3 to 5 minutes. If your gnocchi begins to fall apart, this means that the ricotta cheese was probably still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success. Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don?t overcrowd your bed of cheese or you may damage your gnocchi as you coat them. Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with cheese.You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up.4. Cooking the gnocchi. Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside. In the largest pan or pot that you have (make sure it?s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won?t bump into each other and damage each other. Once the water is boiling, salt it generously. Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi).Roll in sauce of your choosing and serve.Serving Size: Makes a 40 - 48 gnocchi. Serves 4-6.Number of Servings: 4Recipe submitted by SparkPeople user FARALLON.

The nutritional information for Low Carb Ricotta Cheese Gnocchi is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 312.2

• Total Fat: 23.3 g
• Cholesterol: 168.8 mg
• Sodium: 499.8 mg
• Total Carbs: 3.8 g
• Dietary Fiber: 0.0 g
• Protein: 20.4 g

Low Carb Ricotta Cheese Gnocchi is Italian cuisine.

The dietary needs meet for Low Carb Ricotta Cheese Gnocchi is Low Carb