Homemade ricotta gnocchi are ready in just 20 minutes - They're light, pillowy and you can easily make a big batch and freeze for later!
Ricotta gnocchi are basically a lighter version of classic potato gnocchi. They're super soft and pillowy and take less than 20 minutes to make.
All the good reasons to make them as soon as possible!
They're fun and easy to put together and freeze beautifully.
You can easily double up the ingredients, so you can make a big batch to freeze for later.
These 4-ingredient ricotta cheese gnocchi are pretty versatile and you can serve them in so many ways.
RICOTTA CHEESE GNOCCHI INGREDIENTS
To make this 20-minute ricotta gnocchi recipe you need just a few basic ingredients:
- Fresh whole milk ricotta: get high quality ricotta, or try homemade ricotta.
- Egg: just one large egg, preferably free-range.
- Parmesan cheese: go for the real Parmigiano Reggiano, it adds so much flavour!
- All-purpose flour: If you can find Italian 00 flour is even better, but plain flour works just fine.
HOW TO SERVE GNOCCHI
You can also add them to your favourite soups!
Add them uncooked into your soup and cook for 1-2 minutes longer, or cook them separately then add them into the soup just before serving.
Dust your uncooked ricotta gnocchi with a little flour, then arrange them in an airtight container.
Place parchment paper in between each layer of gnocchi to prevent the dumplings from sticking together.
Store the gnocchi in a refrigerator for up to two days.
CAN YOU FREEZE RICOTTA GNOCCHI?
Homemade gnocchi freeze super well! Spread uncooked gnocchi on a lightly floured baking tray.
Place them in the freezer until they're firm, about 30 minutes, then transfer them to a freezer bag and freeze for up to 1 month.
Frozen gnocchi can be dropped directly into hot boiling water. Cook them for approximately 3-4 minutes or until just tender.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Ricotta Gnocchi - Ready in 20 minutes!
- 500 g whole-milk ricotta, well drained
- 1 large egg
- 6 tablespoon Parmesan cheese, grated
- 200 g 00 flour or all purpose flour
- sea salt
- In a large bowl, stir together the ricotta cheese with the egg and grated Parmesan cheese, until combined. Add ¾ (150 g) of the flour and season with a generous pinch of sea salt. Bring the dough together using your hands until all ingredients are well combined.
- Sprinkle your hands and the work surface with the remaining flour. Transfer the dough onto the surface, then gather into a ball. The dough should have a soft but elastic texture, if it's too sticky sprinkle a little more flour.
- Flatten the ball into a large disk about 1-inch (2 ½ cm) thick. Cut the dough into ¾ inch (2 cm) thick strips, then gently roll each strip into a rope.
- Using a sharp knife, cut the rope crosswise every ¾ inch (2 cm) to make small logs. Arrange them on a baking tray covered with parchment paper, and repeat the process with the remaining ropes.
- Bring a large pot of water to a soft boil. Place the gnocchi into the boiling water and cook them for 1-2 minutes or until they float. Remove them with a slotted spoon, then serve immediately with your favourite sauce.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.