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  Ricotta cheese 1 Pound, pressed of liquid
  Cream cheese/Boursin cheese 1⁄2 Pound
  Eggs 3 , beaten
  Soy flour 2 Tablespoon
  Salt 1 Dash
  Cayenne pepper 1 Dash
  Nutmeg 1 Dash
  Sweet butter 1⁄2 Pound, melted
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

Push ricotta cheese and cream cheese through a fine strainer.
Beat eggs into mixture with electric or rotary beater.
Blend in soy flour and seasonings.
Refrigerate for about 1 hour.
Bring large pot of water to rolling boil.
Lower heat to simmer.
Drop cheese mixture into water by teaspoonfuls.
Allow gnocchi to poach (simmer on top of water) for about 20 minutes.
Remove gnocchi carefully with a slotted spoon and allow to drain on paper towel.
Melt 1/4 pound butter in large baking dish.
Place drained gnocchi in dish.
Cover with remaining melted butter and grated Parmesan cheese.
Gnocchi may be served immediately, kept warm in a low oven or refrigerated and reheated.
The substitution of Boursin for cream cheese will give you a much spicier gnocchi.
Adding 1/4 package of frozen spinach that has been thawed and squeezed dry makes a delicious Spinach Gnocchi.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
120 Minutes
Cook Time: 
20 Minutes
Ready In: 
140 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3808 Calories from Fat 3161

% Daily Value*

Total Fat 360 g553.2%

Saturated Fat 214.3 g1071.5%

Trans Fat 0 g

Cholesterol 1657.8 mg552.6%

Sodium 2423.1 mg101%

Total Carbohydrates 38 g12.6%

Dietary Fiber 3 g12.1%

Sugars 12.7 g

Protein 120 g239.4%

Vitamin A 234.6% Vitamin C 0.41%

Calcium 205% Iron 43.8%

*Based on a 2000 Calorie diet

Gnocchi Recipe