Whole Wheat Ricotta GnocchiMacki West
I’m so excited about this recipe. I was recently diagnosed with gestational diabetes which means I need to be really careful of the type of carbs I put in my body, limit then, and balance with lean protein. Regular gnocchi or even ricotta gnocchi is going to have too many complex carbs – all that white flour and potato. I searched for a whole wheat version, but didn;t really find any out there. Sure there’s low carb versions, but I still need carbs (not to mention carbs are delicious!). So I decided to just adapt the old standby ricotta gnocchi recipe to suite my needs. The results? Pillowy goodness that healthier for my body and growing baby and a huge hit with the whole family.
Whole Wheat Ricotta Gnocchi
Make the ricotta gnocchi recipe and instead of using regular white flour, sub half whole wheat and half white flour. I didn’t have any lemon so I skipped that, but I did add about 1/4 teaspoon garlic and 1 teaspoon of italian seasoning. When it was finished I drizzled lemon flavored olive oil over the top and placed some fresh basil on the side. Delish!