How to Make Delicious and Healthy Ricotta Gnocchi at Home

Looking for a delicious and nutritious meal? Give ricotta gnocchi a try! This video will highlight the surprising health benefits of this Italian dish, from being high in protein to aiding in digestion. Plus, we’ll share a mouth-watering recipe for you to try at home. Get ready to add ricotta gnocchi to your meal rotation!

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I am going to be using this in lasagna soup however I wanted to also show it to you as a howto recipe so this is how to make roted noi you could use it in lasagna soup you could use you could fry it in a little butter use it in many

Different ways put it in a tomato sauce however you want to however you want to use it so let’s get cooking and make some rata Noki for our lasagna soup If you’re making a full if you want to make a full batch of Noki you want to double the recipe that I am using here I cut the recipe that I normally make in half because I don’t need so many of the noi 4our lasagna soup I started by removing some of the

Excess moisture from the whole fat ricotta you want to use whole fat ricotta not low fat fat or non-fat ricotta for this recipe you need the whole fat Ricotta and I started with a half of a pound of whole fat Ricotta and put the ricotta cheese on a paper towel

Put another paper towel over the top of it and gently patted it to remove most a lot of the moisture from it the weight of the ricotta before I removed the moisture was about 8 oz now it weighs about 6 oz so if you’re doubling the recipe you’ll start with 16 oz and

You’ll end up with about 12 oz I’m going to go ahead and put it here in my bowl to that I’m going to add an egg you could add two egg yolks instead of a whole egg if you wanted to and let’s get and in addition to the one egg egg I’m

Adding a half of a cup of freshly grated Parmesan and a half of a cup of flour and we’re going to mix this Up fact I like to just use my hands cuz I’m going to be using my hands to make the noi anyway so I just mix this all up with my hands sometimes it ends up being a little on the soft side a little softer than I want so I may add a little

Extra flour to it to get it a consistency that I can roll out into little Lo little uh logs of Noki does look a little on the soft side maybe I didn’t get enough of the moisture out and also sometimes you end up with a little bit bigger of an egg that also

Will make it a little moiser than you want so we’re going to get a little more flour for it here and I’m going to start with oh the other thing I do want to add is I want to add a little salt as well you’re going to cook it in probably

About a half of a teaspoon of salt here you’re going to cook it in salted water so that it’ll pick up some salt from there as well but I like to add about a half of a teaspoon of salt and I’m adding probably a couple of tablespoons

More of flour to AR noi mix to give it a little drier consistency that’s better still a little on the soft side maybe another couple of tablespoons so that would be about an extra4 of a cup that I actually Added sometimes that happens you know you just and it ends up not kind of being the consistency you want so you got to make it adjustments as you go along there we go that’s much better so it makes actually makes a fair amount of Noki flour our board

Here also like to flour my bench knife as well as my Noki board if you don’t have a Noki board that’s fine you can just make what I call Little Noy pillows so you’re going to take a you know about that much dough there so you want to take like a you

Know about this much of your nokki dough and you’re going to roll it into a nice what I call noi log it’s pretty soft if you need to you can it may kind of squishes a little bit you may need to add a little bit more flour this seems to be working fairly

Well and getting it rolled out you want it to be probably about a half of an inch maybe a little thicker it does doesn’t have to be exact and then what you’re going to do is you’re going to I’m going to just cut it in the middle

Here so you can see both pieces you’re going to just cut it into what I call Little Noy pillows and they are about a half well probably 3/4 of an inch to an inch or thereabouts again it doesn’t have to be exact your bench knife starts sticking a

Little bit just add just dip it in the flour and you could just cook the Noki like this no would not be anything wrong with that they’d be delicious and if you’re fortunate enough to have a Noki board put a little flour on your board and create that traditional I’m going to

Move these out of the way so you can see it create that traditional nokki shape by I’m going just try that again rolling them down the board just like that takes a little bit practice to get that technique down but once you get it down it’s very

Easy and you end up with some lovely nois to fry up to put in soup to sometimes I’ll cook them with a little roasted squash and browned butter that’s delicious oops we got one more there and once they’re made I like to add them to a parchment lined baking sheet and put

That parchment light baking sheet usually in the refrigerator until I’m ready to cook them I’ll keep them in the refrigerator up to a day after that if I’m going to have if I’m going to wait longer than that before I use them I’m going to go ahead and just freeze them on the

Parchment sheet put them in a Vacuum Pack type bag freeze them put them in a vacuum pag freeze them in that you know once they’re frozen vacuum pack that bag and it’s good in your freezer for 6 months or even longer I’ve H taken it out of the freezer after a year where

And it’s been vacuum packed and it’s still been delicious so we go ahead and finish up that noi see you next time on the Dr jonette Channel also for more information make sure you go to my website at grow withd jet.com or you’ll find the full recipe

As well as lots of other great information about how to keep your brain as well as your body Healthy