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-   -   Ricotta Gnocchi using the Dumpling idea.. (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/795095-ricotta-gnocchi-using-dumpling-idea.html)

CarolynF 01-22-2013 10:50 AM

Ricotta Gnocchi using the Dumpling idea..
Peggy..and others..This looks great..I wonder if we could incorporate the dumpling ingredients to firm these babies up..Ideas??

1 pound fresh ricotta cheese
1 egg
1 ounce grated parmesan
1 teaspoon kosher salt
FLOUR, to roll gnocchi

In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined. Add the grated cheese and a pinch of salt. Taste and adjust seasonings.
Pour flour onto a large plate or shallow pie dish. As if you were making chocolate chip cookies, use a teaspoon to form oval shape gnocchi and drop into flour. Do not let the formed gnocchi touch each other or they'll stick together.
Working in batches of six, coat gnocchi lightly with flour by rolling the plate. Dust flour off gnocchi and place on a parchment lined cookie sheet. Repeat. Refrigerate two hours or until gnocchi are firm. You can refrigerate overnight but fresh gnocchi is best eaten the day it's prepared. Drop gnocchi into salted boiling water. Adjust heat to a simmer. When gnocchi floats to the top and is slightly firm to the touch, about 3-4 minutes. Remove using a slotted spoon.

rosethorns 01-22-2013 02:59 PM

I was wondering about this too.

buttoni 01-22-2013 07:45 PM

And you used no glucomannan in your gnocchi, Carolyn?

rosethorns 01-22-2013 09:21 PM

No Peggy we made this years ago. The recipe came from Cook Illustrated.

CarolynF 01-23-2013 07:08 AM


Originally Posted by buttoni (Post 16213278)
And you used no glucomannan in your gnocchi, Carolyn?

I was thinking that we could combine the dumpling ingredients with the ricotta and see what happens. What do you ladies think???

buttoni 01-23-2013 08:12 AM

That's exactly what I thought might be possible when I read the recipe above, Carolyn. So MANY things to try out with this dough.

CreekWatcher 01-23-2013 11:57 PM

[QUOTE=rosethorns;16213403]No Peggy we made this years ago. The recipe came from Cook Illustrated.[/QUOTE

Esther, did you make it while low carbing, or before? This would be a natural using carbalose flour, but it sounds like it would be very lc even with regular flour.

Does ricotta gnocchi and meatballs with sauce sound like a good idea?

rosethorns 01-24-2013 08:52 AM

I don't think anybody used carbalose flour. We tried CQ and that didn't work.

Ginny and CarolynF( I think) found this recipe in Cooks illustrated. Simmering in water didn't work . My sister and I baked them and they were ok.

I'm bettin this might come close. This one or Ouizzy's flour mix with maybe some winter squash with a little starch in it.

Creek I never got carbalose by it self after I couldn't handle CQ. It's worth a try.

I'm a big lover of gnocchi. This one we made low carbing. But I use to make them
before lcing all the time. I made them with potatoes & flour or flour and butternut squash. Yum.

We came real close with this one. Ricotta gnocchi and meatballs sounds great.

Carolyn I think it might work.

MsWoods 01-24-2013 10:34 AM

Barbo had a recipe on here a while back making ricotta gnocci. Lemme see if I can find it.

Edited to add:http://www.lowcarbfriends.com/bbs/lo...ch-gnocci.html

CarolynF 01-24-2013 12:12 PM

I did buy some ricotta..but one recipe called for draining the ricotta in the fridge, which makes a lot of sense, don't you think???

CreekWatcher 01-24-2013 01:18 PM

I looked at a recipe "inspired" by the Cook's Illustrated one, and it called for both breadcrumbs and flour in the batter, plus more flour to dust. At the CI website, the introduction to their recipe (which was all I was allowed to see) did confirm the above (they said that the use of breadcrumbs allowed less flour to used and made the product lighter, I believe)--also confirmed that they call for the ricotta to be drained, as a couple of other recipes I looked at do. (One recipe called for reducing 16 oz ricotta to 12.)

The "inspired by" recipe called for panko crumbs, which are super-airy. That could account for the extra lightness. (Don't know of anything lc that's comparable, as far as that goes.) But it seems like using strait carbalose flour (enough to form a dough) ought to make good "ordinary" ricotta gnocchi.

This is the link for the recipe that was inspired by the CI one:

Beyond Salmon: Ricotta Gnocchi

CreekWatcher 01-24-2013 01:32 PM

Speaking of Barbo, her thread for spinach ricotta gnocchi happens have been revived, and is near the top of this forum at the moment:


...this recipe (from a show on the Cooking Channel) is baked, and never called for flour of any kind. Also, Barbo notes that she used whole milk ricotta, which she says is thicker.

CarolynF 01-29-2013 09:38 AM

I'm making this for lunch today..Let you guys know what happens..

rosethorns 01-29-2013 10:04 AM

Carolyn awaiting your results. Are you usuing gluc.?

CarolynF 01-29-2013 11:12 AM

Yes, Esther..I just made one recipe of the dumplings (didn't put too much water in them) and then mixed in maybe 8 ounces of ricotta and some Parmesan until all mixed up.

I started the water boiling, then dropped little balls into the water..turned down the water..and cooked them for about 2 minutes. After that, they started to fall apart because of the ricotta melting..

Well, they were good, but even better that when I drained the little balls and mixed them with a bit of butter and a bit of cream, they were very similar to mashed potatoes.

I couldn't believe it, so I made the second batch, drained and mashed them up with butter and cream, added some salt..Great texture..a bit gluey, but not bad. I'm not
sure how we could handle that..maybe less gluc...I'm reheating the second batch for dinner tonight. It's amazing..

Hope someone tries this....

rosethorns 02-03-2013 07:08 AM

I'm going to have to try this. Thanks Carolyn.

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