Ricotta Gnocchi - Ready in 20 minutes!
Servings: 4
Calories: 445kcal
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!
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Ingredients
- 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
Instructions
- 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.
Notes
How to drain the ricotta
Place the ricotta cheese in a sieve over a large bowl and let it drain for 30 minutes.
Alternatively, place the ricotta between a few sheets of kitchen paper and gently pat dry. If the ricotta sticks to the paper, scrap it gently with a rubber spatula.
How to freeze ricotta gnocchi
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.
Recipe slightly adapted from my "20-Minute Italian" cookbook, published by Page Street Publishing Co., October 2019.
Nutrition
Calories: 445kcal | Carbohydrates: 42g | Protein: 23g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 242mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 674IU | Calcium: 361mg | Iron: 3mg