As an Italian, one of the major things I miss is pasta. So to have an easy pasta replacement that is similar to what I use to enjoy, is amazing! For spaghetti and such I like Natural Heaven's hearts of palm pasta but this is a good replacement for when I make things like ravioli or sweet potato gnocchi for my son and husband. And it is just nice to have a different option other than hearts of palm pasta.
The main ingredient and most of the carbs come from the ricotta cheese. Definitely check labels, I was able to find a whole milk ricotta that was 2g of carbs for a 1/4 Cup. Others can be as high as 5g per a 1/4 Cup. We are taking some of the liquid out of the ricotta, so you end up only using 12 oz. of ricotta but I still counted 15 oz. in the macros, either way it is still very low carb.
The "flour" mix I used was unflavored whey protein isolate, bamboo fiber and xanthan gum. I'm sure you can use a unflavored whey concentrate but they will add carbs to the final product. I used bamboo fiber instead of my usual coconut flour because I didn't want the coconut flavor for my gnocchi. I have found you can replace coconut flour 1:1 in weight for bamboo fiber, with varying degrees of success, it works but isn't always better in my opinion. The xanthan gum is our gluten replacement, which is why you need quite a bit in this recipe. I have found that different xanthan gums can have different strengths than others. So I use Anthony's brand and use 6g or 1/2 Tbs. but before I got the new shipment of xanthan gum I needed to use twice that much to get the same result. Those are the main ingredients that should make this recipe work. If you want to use any different ingredients or tweak things, I would add a little dry ingredients at a time to create a dough that is a little sticky still at the end of mixing.
The last ingredients are egg yolks and parmesan cheese. You can use 1 whole egg instead of 3 egg yolks but they may be a little bit drier because yolks have more fat than the egg whites. Then the parmesan I used was an already grated fresh parmesan. You can buy a block of parmesan and grate it fresh which would have no anti caking agent in it. The fresh grated had some cellulose in it but I'm thinking it would still be less than the shaker bottle of parmesan cheese because you still are suppose to use the freshly grated within 5 days of opening.
After rolling and cutting the gnocchi you place on a "floured" with bamboo fiber sheet pan and can freeze flat then transfer them to a ziplock freezer bag once frozen completely. I think they are best fresh but works great from frozen also and a quick meal to throw together. I think it also tastes best sautéed after boiled but can be added directly into your favorite heated sauce on the stove.
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Ricotta Gnocchi Recipe
15oz./about 2 Cups- Whole Milk Ricotta Drained to end up with 12-12.5 oz. of Ricotta in the end
3 egg Yolks
1oz./1/4 Cup Pre-Grated Parmesan/1oz./3/4 Cup Freshly grated Block Parmesan
60g/3/4 Cup Unflavored Whey Protein Isolate
30g/about 1/2 Cup Bamboo Fiber
6g/1/2 Tbs. Anthony's Xanthan Gum, may need more if your xanthan gum isn't as strong
3/4 tsp. Salt
1/4 tsp. Black Pepper
Instructions:
Weigh out the ricotta into a medium sized bowl, then spread out onto paper towels and press until pretty dry, or you can wring out in cheese cloth until you have about 12-12.5 ounces left, place back into the bowl
Separate the yolks and place into the dried ricotta
Weigh all the dry ingredients besides the parmesan into a small bowl and whisk together well
Mix the ricotta and egg yolk together then weight the parmesan into the ricotta and mix well
Add half the dry ingredients into the ricotta and mix well, then add the second half and mix with your hands to knead the dry ingredients into the ricotta
Dump out the dough onto a clean work surface and knead until all the dry ingredients are well mixed in and you have a smooth dough and place back into the bowl
Line a sheet tray with parchment and sprinkle with bamboo fiber then sprinkle your work surface and dust your hands with bamboo fiber, if cooking right away get a pot of water boiling on the stove and the pan ready with the sauce or butter to fry
Divide the dough into four pieces, roll a 1/4 of the dough into a long log, then cut with a knife or bench scraper into little gnocchi pillows, then place on the floured sheet pan in a single layer, continue with the rest of the dough
At this point you can freeze the tray until solid then transfer to a ziplock bag for later use, alternatively, to cook fresh, salt the water and drop the gnocchi into the water and boil for about two minutes or until they are all floating
If frozen they will need about 4 minutes to cook, after they float transfer them to a buttered or oiled pan to sauté or to your favorite warm sauce to coat well and enjoy!!!
Macros for 5.5 ounces about 15 gnocchi (depending on the size you make them) 1/4 of the Recipe
320 Calories
19g Fat
7g Total Carbs
3g Fiber
4g Net Carbs
30g Protein
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