Wednesday, November 13, 2013

Fat-Free Homemade Ricotta Gnocchi.

I think I have found sauce's new best friend! These Ricotta Gnocchi are the perfect blank canvas for any sauce your heart desires! If you have eaten gnocchi before, I can assume that you have had potato gnocchi. Or in my words, lead balls. The sit in your stomach like a pile of bricks for hours upon hours after eating them. Ew. Just ew. I prefer my gnocchi light and fluffy, like clouds. NOT bricks, thankyouverymuch. So how does one avoid lead ball gnocchi? Replace the potato with ricotta cheese. And trust me, these are so easy-peasy-lemon-sqeasy. In fact, you can make them while your
Delicious Sausage and Veggie Sauce is working its magic ;).  I must admit, I was absolutely terrified the first time I made gnocchi. But I was pleasantly surprised; they were like little clouds, just how I like 'em. *Plus you can freeze  them! I know,  awesome, right?! And...drumroll...they are completely FAT FREE when you make them with fat free ricotta! My great Aunt Helen(Hi Auntie!) gave me this recipe, and it will be one that I treasure forever. Along with the directions and ingredients, I have provided you with a step-by-step picture guide to take out the fear factor. Break out that flour and ricotta and lets get cooking!

Yields 4 generous servings.

Approximately 1 cup of flour, plus more for dusting your cutting board. 
Approximately 1 cup of ricotta cheese(fat free, skim, and full fat all work) 

Step 1: Combine the flour and ricotta together in a blow and mix with your hands until it can come together in a ball. It should be sticky but not sticky enough that it's wet. Add some ricotta if it feels too dry or add some flour if it feels too wet.

Step 2: Dust a cutting board with flour. Break off a small section of the dough and roll into a log that is about the width of your finger.

Step 3: Cut the log into 1 in. pieces. Take a table fork and turn it upside-down onto the cutting board, with the tongs on the board. Holding the fork upward in one hand and a gnocchi in the other, roll the gnocchi up the tongs of the fork with the tip of your index finger. Continue this step until the whole ball of dough is used. There should be lines on one side of the gnocchi and a little indent on the other, like so: 

(PS: These little crevices are perfect for catching sauce ;))

Step 4: Bring a large pot of water to a boil. Add in the gnocchi about 12 at a time, boiling them uncovered until they rise to the top of the water. Remove the gnocchi with a slotted spoon and transfer them to a glass or plastic plate. 

Ta-da! You just made gnocchi! Or little clouds, or pillows, or whatever you would like to call these adorable little creations :). 

*If you wish to freeze the gnocchi, complete steps 1-3. Coat them in flour(to keep them from sticking). Place them in an airtight container and transfer to your freezer. To cook them, allow them to thaw and complete step 5. 



**Please do no take my recipe, pictures, or words and use them on your own website without my permission. If you do wish to use any of those on your website, please email me or comment below to ask for permission. Thank you. 


  1. Thank you for making this idea look doable. The pictures are really helpful.