These Whole Wheat Ricotta Gnocchi are so easy to make, they are the perfect project to do with just your kids or the whole family.
Plus having a batch 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. How about this, 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.
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!
Whole Wheat Ricotta Gnocchi
inspired by, Dinners for a Year and Beyond
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.
Freeze solid, transfer to storage containers for long-term storage.
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.
Flatten the dough evenly in the bottom of the bowl, divide it into 8 equal sections.
We had a fun time with "stocking up", and it seems my husband is a great gnocchi maker!
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 whole wheat flour for this recipe
- ricotta cheese
- salt
- knife
- dinner fork
- measuring spoons
- storage containers or freezer bags
 |
inspired by, Dinners for a Year and Beyond
Updated
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.
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, and 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 flattening 6 to 8 times.
PLEASE 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.
You may store cooked Whole Wheat Ricotta Gnocchi well covered in the refrigerator for up to three days. I do not recommend freezing the cooked gnocchi.
UPDATE:
For your convenience, a "copy and paste" version of Whole Wheat Ricotta Gnocchi has been
included below.
You may also enjoy:
#WholeWheatThat’sGoodToEat!
#DIYfrozenconvenience!
#wholefoodingredients
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
Whole Wheat Ricotta Gnocchi
inspired by, Dinners for a Year and Beyond
inspired by, Dinners for a Year and Beyond
UPDATED: 11.18.2023
1 15oz container whole milk Ricotta
1/4 t salt
Whole Wheat Flour to fill the ricotta container, plus more for shaping
1 15oz container whole milk Ricotta
1/4 t salt
Whole Wheat Flour to fill the ricotta container, plus more for shaping
Place the Ricotta into the bottom of a large mixing bowl, break it apart with a fork.
Sprinkle with the salt, and 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 flattening 6 to 8 times.
PLEASE 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 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.
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.
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.
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.
You may store cooked Whole Wheat Ricotta Gnocchi well covered in the refrigerator for up to three days. I do not recommend freezing the cooked gnocchi.
~~~~
I just found this recipe 2/11/21 and I am definitely going to try it out this coming weekend. Thank you!
ReplyDeleteWe 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.
DeleteThe recipe is much simpler than I would have imagined, A little work thought. Looks good.
ReplyDeleteIt does take a bit of time, my husband and I turn them out together!
DeleteI bet it tastes really good. Thanks so much for linking up with me at the Unlimited Link Party 27. Pinned!
ReplyDeleteThanks, they are good, and time to get another batch into the freezer!
DeleteOh I'm impressed! I LOVE gnocchi but have never made my own.
ReplyDeleteThey are fun to make, and it is a great shared project recipe!
DeleteOne 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!
ReplyDeleteHelen, any time! Thanks for hosting.
DeleteI love gnocchi and this looks good. Thanks so much for linking up at Food Friday 14 for Healthy Recipes. Shared.
ReplyDeleteThanks Dee, and thank you for stopping by, I appreciate it!
DeleteThank is such a great recipe! I will need to give this a try
ReplyDeleteEstelle we love having these on hand in the freezer! Thanks for stopping by, I sure appreciate it.
Delete