nutritional information

Per Serving:

  • Calories: 245
  • Protein: 14 g
  • Total Fat: 12 g
  • Saturated Fat: 7 g
  • Carbohydrates: 19 g
  • Cholesterol: 79 mg
  • Sodium: 449 mg
  • Fiber: 1 g

Ricotta-Green Onion Gnocchi

Ricotta-Green Onion Gnocchi

4 to 6 Servings

These feathery gnocchi can be served with a variety of toppings, such as tomato, pesto, garlic and olive oil, or butter and grated Parmesan cheese.
  • 15 oz. part-skim ricotta cheese
  • 1 large egg, beaten
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ½ cup finely chopped green onions
  • ½ cup grated Asiago or Parmesan cheese
  • 1 cup unbleached all-purpose flour
  1. Place ricotta in colander to drain. Transfer to medium bowl and add remaining ingredients except flour. Mix well. Gradually add flour, working it in until a soft yet firm ball is formed, about 3 minutes.
  2. Divide dough into 4 equal parts. On a generously floured surface, roll each section into a log, about 1 inch in diameter and 9 inches long. Cut logs into 1-inch segments and slightly indent each with a fork. Thoroughly cover with flour and store in refrigerator or freezer until ready to use.
  3. Bring large pot of lightly salted water to a boil. Add gnocchi to pot and stir gently to prevent sticking. When gnocchi float to top, they are cooked, about 2 to 3 minutes. (Frozen gnocchi will take a little longer to cook.) Drain well and serve with your favorite sauce.
December 1998

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