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!
- whole wheat flour, we use sprouted 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
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.
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.
UPDATE:
For your convenience, a "copy and paste" version of Whole Wheat Ricotta Gnocchi has been
included below.
#wholefoodingredients
#scratchmadefoodforyourfamily
You
may also enjoy, Creative writing from the heart... stories of life,
living, and family.
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.
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.
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.
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!
Delete