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Gluten Free Zucchini Ricotta Gnocchi
GLUTEN-FREE ON A SHOESTRING10Ingredients
20Minutes
110Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 cups all-purpose gluten-free flour (I used Better Batter, plus more for shaping)
- 1/2 tsp. xanthan gum (omit if your blend already contains it)
- 1 tsp. kosher salt
- 2 oz. parmigiano reggiano cheese (finely grated, about 3/4 cup)
- 1 egg (50g, weighed out of shell, beaten)
- 1 lb. 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
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium680mg28% |
| Potassium220mg6% |
| Protein6g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g4% |
| Sugars2g |
| 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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