Our windows are open here in New Hampshire and we are loving the spring weather! Teddy and I had fun racing each other outside yesterday – though I’m not sure I had a chance!
Clearly, I lost – but we had fun!
For dinner, we continued to make it a green St. Patrick’s Day weekend by cooking up some Whole Wheat Ricotta Gnocchi with a GREEN Avocado Cream Sauce. I used the same recipe for the sauce that I used for my Energizing Avocado Pasta, and let me tell you – it’s even better with gnocchi!
I first had gnocchi in Italy with my family years ago (when I would only eat pasta and cheese) and I fell in love. If you’ve never had it, trust me, you are missing out. In college, I bought precooked gnocchi all the time, and then one day, I decided to try to make it on my own. First, I made the traditional potato gnocchi. It wasn’t that hard, but I’m not a huge fan of mashing potatoes. One day, I saw a recipe for ricotta gnocchi, and once I figured out how easy it is to make ricotta gnocchi, I never went back to potato gnocchi. I think it’s tastier too! You can also freeze it easily and then you have a meal ready to go in less than five minutes for a busy night.
You’ve got to try it out at least once – you’ll probably get hooked!
Just grate your parmesan.
Mix your egg, ricotta, cheese, salt, pepper and garlic powder in a large bowl.
Add your flour and mix together.
Form a ball of dough (it will be sticky).
Roll out your dough on a floured surface.
Cut into small pieces.
Freeze whatever you aren’t going to cook.
Cook the gnocchi in boiling water until they float to the top (2-3 minutes).
Add the sauce.
Whole Wheat Ricotta Gnocchi with Avocado Cream Sauce
- 1 8 oz container of fat free ricotta
- 1/2 cup grated parmesan cheese
- 2 eggs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 cup whole wheat flour
- 1 avocado (pitted)
- 1 tbsp lemon juice
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- Grated parmesan cheese to top
Directions for gnocchi:
1) Grate your parmesan cheese.
2) Mix together parmesan, eggs, ricotta, salt, pepper and garlic powder in a large bowl.
3) Add the flour and mix until you form a ball of dough (it will be sticky). Add more flour if necessary.
4) Roll out the dough piece by piece on a floured surface into a “snake” about 1/2 inch wide, and as long as you want.
5) Cut the “snake” into pieces of your desired size, usually about an inch.
6) Continue rolling and cutting the dough until you have used it all.
7) If you are not cooking it all, place the pieces on a floured cookie sheet and freeze. Once frozen throw into a plastic bag and keep in the freeze until you are ready to use.
8). To cook the gnocchi, boil water and add gnocchi. Cook for 2-3 minutes, until the gnocchi float to the top.
Directions for sauce:
1) Place garlic, lemon juice, and olive oil in a food processor and blend until smooth.
2) Add the avocado (pitted) and salt to the processor and blend until smooth. This took me a few blends.
3) Add the blended sauce to the gnocchi and top with grated parmesan cheese (optional).