RICOTTA GNOCCHI

= Serves: 4

= Serving size: ½ cup

= Active time: 20 minutes

= Total time: 30 minutes

Gnocchi are often made with potatoes, and that can be difficult. It takes a long time to make the potato mixture. And while they are little pillows of heaven, they do have a high glycemic index and generate a mega-insulin response. These gnocchi, because they are made with whole-grain flour and cheese, might be an imitation of the more traditional version, but no one will know, or care. They’re way healthier.

Be quick and gentle with these. They’re amazing.

Ingredients

1 cup ricotta cheese

1 large egg

¼ cup finely grated Parmesan cheese

½ cup semolina flour, plus extra for rolling dough

½ cup unbleached all-purpose flour

1 teaspoon salt

STEP 1: Combine the ricotta cheese and egg in a large bowl and mix thoroughly. Add the Parmesan cheese. Mix.

STEP 2: Add the flours to the cheese mixture. Continue to mix with a fork until the dough comes together. It will be soft and moist. Don’t overmix.

STEP 3: Turn the dough out onto a lightly floured, flat surface. Work with your hands to form a smooth ball.

STEP 4: Divide the dough into 4 pieces, as if you were slicing a loaf of bread. Roll each slice into a long rope, about 1 inch in diameter. Spreading your fingers, roll from the center out to the edge of the rope.

STEP 5: Position 2 of the ropes parallel to each other. Cut 2 ropes at a time, at 1-inch intervals. Roll each piece off the back of a fork to make imprints that will help hold the sauce.

STEP 6: Transfer gnocchi pieces to a lightly floured, or nonstick, baking sheet so they don’t stick together. Place in the freezer while you make the rest of the batch. If you plan to save any gnocchi for future use, allow them to freeze entirely on the baking sheet before storing in a plastic bag. This will keep the frozen gnocchi from sticking together.

STEP 7: Fill a large stockpot with water and add salt.

STEP 8: Add the gnocchi to the boiling water. Gently stir with a wooden spoon, to prevent gnocchi from sticking to each other, or to the bottom of the pot. When gnocchi begin to rise to the top, this signals that they are done. Scoop them out with a fine mesh strainer or a bamboo wire skimmer. Don’t drain in a colander, because they’ll stick together. Transfer to a serving dish. Add sauce of your choice to each layer of gnocchi, so that you don’t have to stir them and risk damaging the delicate pasta. Top with extra Parmesan and serve.

This recipe can be multiplied. It will keep in the refrigerator and freezes well, uncooked, for up to three months.

VARIATIONS:

• Add 2 tablespoons minced sun-dried tomatoes or minced fresh parsley into dough.

• The next day, use fresh spinach in the bottom of a baking pan. Top with leftover gnocchi, and cover with crushed tomatoes, beef, and spinach.

GOES WELL WITH:

Marinara Sauce

Basil Pesto and a little bit of cream

Cauliflower Béchamel Sauce

• Green salad with Balsamic Vinaigrette Dressing

• Sliced melons

Per serving: Calories 280, Calories from Fat 100, Total Fat 11g (17% DV), Saturated Fat 7g (35% DV), Trans Fat 0g, Cholesterol 85mg (28% DV), Sodium 170mg (7% DV), Carbohydrates 29g (10% DV), Dietary Fiber < 1g (4% DV), Sugars 0g, Added Sugars: 0g, Protein 15g, Vitamin A 8%, Vitamin C 0%, Calcium 20%, Iron 10%.