Whole Wheat Ricotta Gnocchi - cooking recipe

Ingredients

8 ounces part-skim ricotta cheese
1 large egg
1/3 cup lowfat parmesan cheese
1 cup whole wheat flour

Preparation

In a wire strainer press any excess moisture out of the ricotta.
In a bowl, lightly beat the egg, add ricotta, and parmesan cheese. Slowly add in the 1 cup of flour, 1/3 cup at a time. Only add as much flour as you need to create a workable dough. This may be a little less than 1 cup to a bit more than 1 cup. (About 1 tbsp less than 1 cup worked perfectly for me) .
Divide the dough into 6-8 pieces, and with your hands roll each piece of dough into long logs as thick as your thumb; Cut into 1 inch slices. With a fork, press down on each gnocchi so you can see groves on each gnocchi, then gently re-shape it if it got a bit squished.
Gently place gnocchi on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Scoop out of water with a slotted spoon and serve immediately with your favourite sauce!