Gnocchi pillows- daibetic safe

•  1 cup ricotta cheese (preferably part-skim)
• 1 large egg
• 1/3 cup almond flour or whole wheat pastry flour (reduces carbs compared to traditional flour)
• 2–3 tablespoons grated Parmesan cheese
• 1/4 teaspoon salt
• Pinch of ground nutmeg (optional)
• 1–2 tablespoons coconut flour (optional for adjusting texture)
• Olive oil or a light butter for sautéing (optional)

1. Place ricotta in a fine mesh sieve or cheesecloth for 10–15 minutes to remove excess moisture to drip dry.
2. In a large bowl, combine the drained ricotta, egg, almond flour, Parmesan, salt, and nutmeg. 
3. Stir until a soft dough forms. 
4. If the dough is too sticky, add 1–2 teaspoons of coconut flour at a time until manageable.
5. Lightly flour a work surface with almond flour. 
6. Roll portions of the dough into ropes about 1/2-inch thick. 
7. Cut into 1-inch pieces and, if desired, press gently with a fork to make classic ridges.
8. Bring a large pot of salted water to a gentle boil. 
9. Add the gnocchi in batches. 
10. They are done when they float to the surface (usually 2–3 minutes). 
11. Use a slotted spoon to remove them.
12. Heat a small amount of olive oil or butter in a skillet over medium heat. 
13. Add the boiled gnocchi and cook until lightly golden for extra flavor and texture.
14. You can also cook the gnocchi in EVOO or butter without first boiling.