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
- 1/2 tsp. freshly ground black pepper
- 1/2 cup finely chopped green onions
- 1/2 cup grated Asiago or Parmesan cheese
- 1 cup unbleached all-purpose flour
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.
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.
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.
- Calories: 245
- Carbohydrate Content: 19 g
- Cholesterol Content: 79 mg
- Fat Content: 12 g
- Fiber Content: 1 g
- Protein Content: 14 g
- Saturated Fat Content: 7 g
- Sodium Content: 449 mg