Whole Wheat Ricotta Gnocchi with Peppers, a nutritious and flavorful dish, perfect for a satisfying lunch. The soft and delicate whole wheat ricotta gnocchi pair perfectly with the sweetness of peppers, yellow and red cherry tomatoes, and shallot. A simple recipe, quick to make, and pleasant to serve at the table. These dishes, prepared with colorful and fragrant ingredients, bring warmth to the table, follow all the steps and prepare the recipe with me!
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 3 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 466.13 (Kcal)
- Carbohydrates 50.33 (g) of which sugars 9.33 (g)
- Proteins 21.63 (g)
- Fat 20.00 (g) of which saturated 8.74 (g)of which unsaturated 4.47 (g)
- Fibers 7.88 (g)
- Sodium 984.05 (mg)
Indicative values for a portion of 276 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup oz ricotta (drained and dry)
- 1/3 cup oz Parmigiano Reggiano DOP (grated)
- 1 egg
- 3/4 cup oz whole wheat flour
- 1/4 cup oz all-purpose flour
- 1/2 tsp tsp fine salt
- 1 pinch nutmeg (ground)
- 1 red spring onion
- 2 peppers (red and yellow)
- 7 oz oz cherry tomatoes (red and yellow)
- 1.5 tbsp tbsp extra virgin olive oil
- 1/2 tsp tsp fine salt
- A few sprigs thyme
- 1 pinch dried oregano
- A few leaves basil
Tools
- Kitchen Scale
- Kneading Board
- Gnocchi Board
- Pan 11 inches
- Peeler
- Bowl
Steps
Place the ricotta in a bowl, add the egg, grated Parmigiano cheese, whole wheat flour, a pinch of nutmeg, salt, and knead first with a spoon and then directly on the kneading board, adding the all-purpose flour little by little until a firm dough forms.
Flour the work surface, divide the dough into 5 parts and from each piece roll out logs with a diameter of 1/2 inch. Cut into pieces about 1/2 inch long. Pass each gnocchetto over the gnocchi board or the prongs of a fork. As they are formed, place them on a floured surface. Clean the peppers by removing filaments and seeds, peel them with the peeler, and cut into strips. Slice the spring onion and sauté it in a pan with the oil, add the peppers, and raise the heat so they gain color and remain crispy. Scent with thyme, oregano, salt and leave on the heat for only 5-8 minutes.
In a wide and shallow pot, bring the water to a boil and after salting it, add the gnocchi. As soon as they float, wait a few minutes, then drain and add to the pepper sauce. Toss and plate, adding a few basil leaves.
If you like, you can add a little grated pecorino cheese.
Tips
Remove the skin from the peppers to make them more digestible.
Before adding more flour, wait for the whole wheat flour to be absorbed.
FAQ (Frequently Asked Questions)
What other vegetable can replace peppers?
Instead of peppers, you can use zucchini cut into sticks.
How to remove the skin from peppers?
To remove the skin from peppers, just use the peeler or burn them on the stove using a flame diffuser.
