whole wheat garlic oregano ricotta gnocchi

Prep time: 30-40 minutes
Servings: 4

Ingredients:
½ cup whole-wheat flour
½ cup white flour
1 tsp. garlic powder
1 tsp. oregano
1 tsp. salt
¾ cup Parmesan cheese
1 cup ricotta cheese
1 egg
Extra virgin olive oil
Fresh basil

Combine flour, garlic powder, oregano, salt, and Parmesan cheese and mix together. Fold in ricotta and egg. Mix well with your fingers.

Grab a handful of dough. Roll it out like a snake onto a floured surface. Cut 1-inch pieces with a knife and place them in a separate area on floured wax paper. Once you have cut all the dough, take the back side of a fork and roll it over both sides of the gnocchi. Be sure to pinch in the sides a bit after each time you roll with the fork so that you don’t flatten the gnocchi. Boil in salted water 3-5 minutes until they float to the top.

Remove promptly. Drizzle with extra virgin olive oil. Sprinkle with Parmesan cheese and garnish with fresh basil.