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Monday, May 24, 2021

Whole Wheat Ricotta Gnocchi, easy make ahead and freeze!

Make dinner time a family affair with Whole Wheat Ricotta Gnocchi. The whole food family favorite that everyone will want to help make, and love to eat! Looking for a new Meatless Monday favorite? Whole Wheat Ricotta Gnocchi to the rescue! 

These Whole Wheat Ricotta Gnocchi are so easy to make, they are also the perfect project to do with just your kids or the whole family. Plus having a batch of Whole Wheat Ricotta Gnocchi in the freezer is super handy for those busy days when you still need dinner, but you also need it to be easy on the cook. You will find the easy cooking directions at the bottom of the post.


Are you looking for ways to bring others into your kitchen to be a part of the cooking process? If so this recipe and other multi-task recipes like it really is the answer! Nothing about this recipe is hard, each step is easily managed, even by little hands. 


Making Whole Wheat Ricotta Gnocchi is a fun project the whole family can be a part of! Rolling the little dumplings over the back of a fork would be fun for the little one. For this batch, my husband and I teamed up. But I can tell you right now, there is another tub of ricotta in the refrigerator, waiting to be made into the next batch. 


Feel free to add a couple teaspoons of your favorite herb to this recipe, it might not be traditional, but it will certainly be delicious. Our next batch might just be garlic with basil...this is where fun enters the cooking equation. It is easy, take a favorite recipe and make a small flavor change. Now you're cooking!

Ingredients needed for this recipe:
  • whole wheat flour, we use sprouted wheat flour for this recipe
  • ricotta cheese
  • salt
You will also need the following:
  • knife
  • dinner fork
  • measuring spoons
  • storage containers or freezer bags
Now we are ready to begin!




Whole Wheat Ricotta Gnocchi
inspired by, Dinners for a Year and Beyond
Updated 05.24.2021

1 15oz container whole milk Ricotta
1/4 t salt
Whole Wheat Flour to fill the ricotta container, plus more for shaping

Place Ricotta into the bottom of a large mixing bowl, break it apart with a fork. Sprinkle with the salt, mix well. 


Fill the Ricotta container with Whole Wheat Flour, mix the flour evenly into the Ricotta cheese. You may need to use your hands for the last bits of flour. 

Knead the dough by folding over and flattering 6 to 8 times. NOTE: The dough should be evenly mixed with no overly dry spots or wet spots. 

Flatten the dough evenly in the bottom of the bowl, divide it into 8 equal sections. 

Roll each section into a rope no more than one inch in diameter. Cut each rope into 1/2 inch slices. 



Roll each slice over the back of a fork to shape. Use additional flour if needed to prevent sticking.

Lay each Gnocchi on a parchment-covered pan. We used a large 17X11 inch jelly roll pan.
 

When the first layer is completed, lay a sheet of parchment over the first layer and continue to shape the remainder of the dough. 


Freeze solid, transfer to storage containers for long-term storage. 

To cook, bring a large pot of salted water to a boil.

Add the desired amount of Gnocchi and cook until they float to the top, 3 - 5 minutes. Drain well. Serve with a sauce of your choosing.


Storage options for Whole Wheat Ricotta Gnocchi. Kept frozen the gnocchi will keep for up to six months. Do not thaw before cooking. 


UPDATE:  For your convenience, a "copy and paste" version of Whole Wheat Ricotta Gnocchi has been included below. 


#WholeWheatThat’sGoodToEat!

#DIYfrozenconvenience!

#wholefoodingredients

#scratchmadefoodforyourfamily


Featured recipe at: 
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Printable "copy and paste" version:


Whole Wheat Ricotta Gnocchi
inspired by, Dinners for a Year and Beyond

1 15oz container whole milk Ricotta
1/4 t salt
Whole Wheat Flour to fill the ricotta container, plus more for shaping

Place Ricotta into the bottom of a large mixing bowl, break it apart with a fork. Sprinkle with the salt, mix well. 

Fill the Ricotta container with Whole Wheat Flour, mix the flour evenly into the Ricotta cheese. You may need to use your hands for the last bits of flour. 

Knead the dough by folding over and flattering 6 to 8 times. NOTE: The dough should be evenly mixed with no overly dry spots or wet spots. 

Flatten the dough evenly in the bottom of the bowl, divide it into 8 equal sections. 

Roll each section into a rope no more than one inch in diameter. Cut each rope into 1/2 inch slices. 

Freeze solid, transfer to storage containers for long-term storage. 

To cook, bring a large pot of salted water to a boil.

Add the desired amount of Gnocchi and cook until they float to the top, 3 - 5 minutes. Drain well. Serve with a sauce of your choosing.


Storage options for Whole Wheat Ricotta Gnocchi. Kept frozen the gnocchi will keep for up to six months. Do not thaw before cooking. 

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Would you like to comment?

  1. I just found this recipe 2/11/21 and I am definitely going to try it out this coming weekend. Thank you!

    ReplyDelete
    Replies
    1. We really enjoy these, we make the batch together, and freeze them in packages. I love having them in the freezer to pull out and cook up for dinner. Thanks for stopping by, I appreciate it.

      Delete
  2. The recipe is much simpler than I would have imagined, A little work thought. Looks good.

    ReplyDelete
    Replies
    1. It does take a bit of time, my husband and I turn them out together!

      Delete
  3. I bet it tastes really good. Thanks so much for linking up with me at the Unlimited Link Party 27. Pinned!

    ReplyDelete
    Replies
    1. Thanks, they are good, and time to get another batch into the freezer!

      Delete
  4. Oh I'm impressed! I LOVE gnocchi but have never made my own.

    ReplyDelete
    Replies
    1. They are fun to make, and it is a great shared project recipe!

      Delete
  5. One of these days I'm going to try my hand at gnocchi. You make it look easy! Thanks so much for sharing at the Meatless Monday party! Hope the rest of your week gives you smiles!

    ReplyDelete

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