Ricotta Gnocchi Recipe
Light, pillowy ricotta gnocchi that come together quickly with just a few ingredients.
Servings: 4 servings
Ingredients
- 12 ounces ricotta cheese
- 2 large eggs slightly beaten
- 1 cup Parmesan cheese
- 1 cup all-purpose flour plus up to 1/4 cup more if needed
- 2 teaspoons olive oil
- 1 teaspoon salt
Instructions
- Bring a large pot of water to a boil and add a pinch of salt.
- In a large bowl, stir the ricotta and beaten eggs until smooth.
- Mix in the Parmesan cheese and olive oil until combined.
- Add the flour in three additions, gently folding after each; add up to an additional 1/4 cup flour only if the dough is too sticky to handle.
- Lightly flour a work surface and turn the dough out onto it; gently gather and shape into a disk about 3/4 inch thick.
- Cut the disk into 5 to 6 horizontal strips (about 3/4 inch wide), then roll each strip into a 1/2-inch-thick log and cut the logs into 1/2-inch pieces.
- Place the cut gnocchi on a lightly floured baking sheet while you finish shaping the rest.
- Cook 10–15 gnocchi at a time in the boiling salted water for 2 to 3 minutes or until they float to the surface; remove with a slotted spoon and serve immediately or cool for freezing.
Equipment
- Large Pot
- Large Mixing Bowl
- Baking Sheet
- Knife or bench scraper
- Measuring Cups and Spoons
- Slotted spoon or spider
Notes
- You don’t need exact precision with measurements; size the gnocchi to your preference.
- Avoid adding too much flour to keep gnocchi tender.
- Be gentle when handling the sticky dough to maintain a light texture.
- Flouring the work surface prevents sticking while rolling and cutting.
- Nutrition values vary by product and are only estimates.