Ricotta Gnocchi

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Despite owning a pasta maker, I’ve never made my own homemade pasta. It’s more than a little intimidating. I did it once with my dad when I was a kid, but remember it taking a really, really long time. To face my fear, I signed up for a pasta making class in February. I’m hoping my Italian roots make me a natural.

In the meantime I tried out this gnocchi recipe that I adapted from a recipe I learned at a food festival in Boston. For all of you who are afraid of making pasta at home (like me), this is a perfect starter recipe. It’s also great for date night – it’s hands on, takes less than 45 minutes to prepare, and is easy enough that you can make a protein or side dish at the same time.

I don’t eat a lot of gnocchi, but thought these were good enough to share. Luckily I made this meal with a self-proclaimed gnocchi enthusiast – and he gave these the stamp of approval. Buon appetito!

Ricotta Gnocchi

Combine 1.5 cups whole wheat flour, 1 cup part-skim ricotta, 1 egg, and 1 teaspoon salt in a medium bowl. Cover with plastic wrap and let sit on the counter for 30 minutes. Roll into logs and cut into 1 inch pieces. Heat a pot of water to a slow boil and cook gnocchi in small batches for about 5 minutes, or until they float to the top. sauté in a large pan in 1 tablespoon of butter. Pictured above with hot Italian sausage and sautéed spinach.

Yield: 4 servings. Serving size: 1/3 cup. Per serving (gnocchi only): $0.43, 253 calories, 8g fat, 36.5g carbs, 10.5g protein.

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