Ricotta Gnocchi - Ready in 20 minutes!
Light, pillowy ricotta gnocchi ready quickly and perfect with your favorite sauce.
Servings: 4 servings
Ingredients
- 500 g whole-milk ricotta well drained
- 1 large egg
- 6 tablespoons Parmesan cheese grated
- 200 g 00 flour or all-purpose flour
- sea salt to taste
Instructions
- Drain ricotta well by placing it in a sieve over a bowl for 30 minutes, or press gently between paper towels until dry.
- In a large bowl, combine the drained ricotta, the egg, and the grated Parmesan; stir until evenly mixed.
- Add 150 g (¾ of the flour) and a generous pinch of sea salt to the ricotta mixture and bring the dough together with your hands until combined.
- Flour your hands and work surface with the remaining flour. Turn the dough out and gather it into a ball; if it is too sticky, add a little more flour until soft but not stiff.
- Flatten the dough into a disk about 1 inch (2½ cm) thick, then cut into strips roughly ¾ inch (2 cm) wide and gently roll each strip into a rope.
- Cut each rope into ¾ inch (2 cm) pieces with a sharp knife and arrange the gnocchi on a parchment-lined baking tray; repeat with remaining dough.
- Bring a large pot of water to a gentle boil, add the gnocchi in batches, and cook 1–2 minutes or until they float; remove with a slotted spoon.
- Serve the gnocchi immediately with your favorite sauce.
Equipment
- Large Bowl
- sieve or fine mesh strainer
- work surface
- Sharp Knife
- baking tray lined with parchment
- Large Pot
- Slotted Spoon
Notes
- Drain ricotta thoroughly before making the dough.
- Use 00 flour for a silkier texture or all-purpose if unavailable.
- If dough is sticky, add flour sparingly to avoid toughness.
- Freeze uncooked gnocchi on a tray until firm, then transfer to bags.
- Frozen gnocchi can be cooked directly from frozen for about 3–4 minutes.
- Recipe adapted from "20-Minute Italian" by Page Street Publishing Co.