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Meatless Meal Day Four: Quick Ricotta “Gnocchi”

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This isn’t the typical potato gnocchi but it is a lighter version made with ricotta.


3/4 cup flour

1 egg

1/2 cup grated Parmesan

1/2 tsp. salt

16 oz. ricotta cheese – I like to use creamy ricotta

Instructions:  Mix all of the ingredients together.  The dough should be slightly sticky but you need to be able to handle it.  Add more flour about a tablespoon at a time if the dough is too sticky to handle.   Put in the refrigerator for about 20 minutes.  Separate the dough into quarters and roll each quarter out into a snake of dough that’s about 3/4 inch thick.  Using a good sharp knife, cut these snakes into 1 inch pieces.   (Note: you can freeze some of the gnocchi for future use.  I like to lay it on a tray or some other flat surface and freeze it until it’s solid enough to place into freezer bags.)  Bring water with a touch of salt in it to a boil and add the gnocchi.   The gnocchi should begin to float on the surface of the water.  When they do, continue to cook for 2-3 minutes and they should be done!

Sauce for the gnocchi:  Spinach Pesto

Of course you can use your favourite pasta sauce for this, but here’s an option that I really like.

In a blender, process 1 cup spinach leaves (I prefer the baby spinach for this) until chopped up and then pulse in:  1/2 cup grated Parmesan, 1/4 tsp. salt, 3 cloves of minced garlic, and 3 tsp. basil.  Blend in 1/4 cup olive oil until smooth and creamy.  This can be frozen or it will keep in the fridge for about a week.


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