By the time the sun starts to set, which is now of course one hour later than it used to be, I realize that I’m too tired to cook dinner. But, with our tight budget, we can’t just order in and pig out on the couch all the time. Especially when most dishes, we can whip up in the time it takes for delivery, right?
So for those of you who looked at this post and thought homemade pasta, too much time, too much energy, too delicate, no thanks, I beg you to think again. This isn’t the potato gnocchi you’re used to but once it’s boiled, it is just as delicious! And, it’s easy – one bowl, no special machines, and dinner on the table in TRULY 30 minutes. I served this with a quick tomato, cream, and basil sauce but I want to try again with a pesto once the summer rolls around. And if the accomplishment of making pasta is enough for one day, toss it with a premade sauce – I won’t tell.
Ricotta Gnocchi (adapted from Diet Taste)
Serves: 4
16 ounces ricotta cheese (I used part-skim)
1 1/2 cups whole wheat flour, plus more for rolling
2 eggs
1/4 cup Romano Cheese
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon white pepper
In a large bowl, using your clean hands, combine ricotta, flour, eggs, cheese, nutmeg, salt, and white pepper until a dough forms. Turn the dough out onto a floured surface and knead for 3-5 minutes until the dough is smooth and elastic. Roll the dough into a long rope and cut into 1-inch pillows.
Bring a large pot of water to boil. Add the gnocchi and cook 5-10 minutes, until the gnocchi float to the top. Serve immediately with your favorite sauce.
Until the next time my oven is on…
