Preparation

• It is important to dry the ricotta well.
  Too moist ricotta requires more flour, increasing the carbohydrate content and making the dough less balanced.

  Pour the well-drained ricotta into a bowl and season with:
  – a pinch of salt;
  – a pinch of pepper;
  – two tablespoons of grated cheese;
  – nutmeg or cinnamon;
  and mix with a fork.

  Add:
  – the whole semolina;
  work first with the fork then with your hands until you get a soft and moist dough but not sticky and wet.
  If necessary, add more whole semolina.

  Transfer the dough to a lightly floured work surface and knead until you obtain a firm and elastic dough consistency.

• Roll out the dough with a rolling pin until you reach a thickness of 0.4-0.6 inches.
  Cut first into strips then into small pieces.
  Use the gnocchi board or a fork to shape the gnocchi.

  Re-knead the scraps and make more gnocchi until you have used up all the dough.

  

• Lightly flour the gnocchi to prevent them from sticking together, place them on a tray lined with baking paper, and store in the fridge until cooking time.

  Your ricotta gnocchi without eggs are ready.

  

• Cooking time: 2 minutes.

  Cook the gnocchi in boiling salted water for about 2 minutes.
  As soon as they rise to the surface, remove them with a slotted spoon and transfer them to a colander, drain and rinse quickly under running water.

• The meal’s protein and lipid component is included along with the carbohydrates in the same ricotta gnocchi, season with a simple sauce and add your portion of vegetables to create a balanced meal or single dish that helps keep blood sugar levels stable.

• The ricotta gnocchi can be paired with numerous sauces: from tomato sauce to basil pesto to oil and sage to light sauces and condiments, preferably vegetable-based.
  Check out the numerous recipes on the blog.