Whole Wheat Ricotta Gnocchi | Make a bulk batch of ricotta gnocchi and freeze it for up to 16 servings! Makes for quick and easy weeknight meals, topped with your favorite sauce.
Mix together ricotta, parmesan, and beaten eggs in a large mixing bowl.
Slowly add 2 cups of whole wheat flour, stirring together. If dough does not clump into a ball, add more flour slowly until it does. You want the dough to hold its shape, but it can still be a bit sticky.
Turn dough out onto floured surface.
Make a baseball-sized ball from some of the dough and roll it into a log on a floured surface about as thick as your thumb.
Using a sharp knife, slice the log into pieces about as wide as they are thick.
Continue to form the gnocchi, placing them onto a parchment lined baking sheet as you go.
Flash freeze the gnocchi when the baking sheet fills up for 20 minutes, then divvy up into portions in plastic bags.
Notes
When you are ready to cook the gnocchi, place into salted boiling water and stir gently. Remove with a slotted spoon when gnocchi start to float to the top (about 2-3 minutes) and top with your favorite sauce or use in your favorite gnocchi recipe.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.