A tender cheese gnocchi at approximately 280 calories. Poached ricotta dumplings finished with melted Parmesan.
This Baked Ricotta Gnocchi poaches a light ricotta and cream cheese dough into tender dumplings, then finishes them under melted butter and Parmesan. It is a genuinely rich, satisfying dish at around 280 calories and 7 WW Classic Points per serving.
Recipe Info
Serves: 8 | Prep Time: 20 minutes, plus 1 hour chilling | Cook Time: 25 minutes | Calories per serving: ~280
Nutrition per Serving (Estimated)
Protein: 14g | Fat: 20g | Carbohydrates: 4g | Fiber: 0g
WW Classic Points: Approximately 7 points per serving (estimated from the original 9-point recipe, updated to reflect meaningfully less butter and cream cheese). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 450g / 1lb ricotta cheese, pressed to remove excess liquid
- 110g / 4oz light cream cheese
- 3 eggs, beaten
- 15g / 1/2oz soy flour, or plain flour
- A pinch of salt, cayenne pepper, and nutmeg
- 50g / 1.75oz butter, melted
- 40g / 1.5oz Parmesan cheese, grated
Instructions
- Prepare the cheeses. Push the ricotta and cream cheese through a fine sieve, or mash together thoroughly with a fork or your hands.
- Mix. Beat the eggs into the cheese mixture with an electric or rotary beater. Blend in the flour and seasonings, then refrigerate for about 1 hour.
- Poach. Bring a large pot of water to the boil, then lower the heat to a gentle simmer. Drop the cheese mixture into the water by teaspoonfuls. They will sink and then rise to the top once cooked.
- Cook through. Let the gnocchi poach for about 20 minutes. Remove carefully with a slotted spoon and drain on kitchen paper.
- Finish and bake. Place half the melted butter in a large baking dish, then arrange the drained gnocchi on top. Drizzle with the remaining butter and sprinkle with Parmesan. Grill or bake briefly until the top is golden.
Serving Suggestions
- Serve with a light tomato sauce on the side
- Pair with a simple green salad dressed with lemon vinaigrette
- Add a few fresh sage leaves fried briefly in the butter for extra flavor
- Serve as a starter in smaller portions before a lighter main
- A sprinkle of black pepper finishes the dish nicely
Tips and Variations
- Pressing the ricotta well before mixing keeps the dumplings from becoming too wet to hold their shape
- Chilling the mixture before poaching helps the gnocchi hold together better
- Working in small batches when poaching prevents the gnocchi from sticking together
- A light cream cheese trims a meaningful amount of fat compared to the full-fat version
- These gnocchi are quite rich, so a smaller portion alongside a big salad rounds out the meal
Why This Recipe Works
Pressing the ricotta and using light cream cheese keeps this dough tender without carrying the full fat of the original, while gently poaching rather than pan-frying keeps the gnocchi delicate. Trimming the butter used to finish the dish makes a real difference to the final calorie count without losing the rich, cheesy character that makes this genuinely satisfying.
Storage and Reheating
Store cooled gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or a covered pan over low heat.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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