Gluten Free Zucchini Ricotta Gnocchi

GLUTEN-FREE ON A SHOESTRING
10Ingredients
20Minutes
110Calories

Ingredients

US|METRIC
  • 1 1/2 cups all-purpose gluten-free flour (I used Better Batter, plus more for shaping)
  • 1/2 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 teaspoon kosher salt
  • 2 ounces parmigiano reggiano cheese (finely grated, about 3/4 cup)
  • 1 egg (50g, weighed out of shell, beaten)
  • 1 pound liquid (part-skim or whole milk ricotta cheese, drained of excess, I use a fine mesh strainer placed above a large bowl)
  • 3 cups zucchini squash (grated and squeezed dry of all liquid, 375 g*, from about 3 medium zucchini/squash)
  • extra-virgin olive oil
  • tomato sauce
  • dried herbs (or Fresh)
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    NutritionView More

    110Calories
    Sodium28% DV680mg
    Fat12% DV8g
    Protein12% DV6g
    Carbs1% DV3g
    Fiber4% DV<1g
    Calories110Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol50mg17%
    Sodium680mg28%
    Potassium220mg6%
    Protein6g12%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber<1g4%
    Sugars2g4%
    Vitamin A6%
    Vitamin C20%
    Calcium15%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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