Ricotta Gnocchi Recipe
Italian · Main course · 35 min total
Light and pillowy gnocchi made with ricotta cheese instead of potatoes. These are quicker to make than traditional gnocchi and have a delicate texture that pairs perfectly with a simple sage butter sauce.
30
min prep
min prep
5
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 cups (16 oz) whole milk ricotta cheese
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Line a fine-mesh strainer with cheesecloth or paper towels and place over a bowl. Add ricotta and let drain for 30 minutes to remove excess moisture.
- In a large bowl, combine drained ricotta, flour, egg, Parmesan, salt, pepper, and nutmeg. Mix with a fork until a soft dough forms. Do not overmix.
- Turn dough out onto a lightly floured surface. Divide into 4 pieces. Roll each piece into a 1/2-inch-thick rope. Cut ropes into 1-inch pieces.
- Optional: Roll each piece over the tines of a fork to create ridges. Place gnocchi on a floured baking sheet.
- Bring a large pot of salted water to a boil. Working in batches, drop gnocchi into boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- Serve immediately with your favorite sauce, such as sage brown butter or marinara.
Tips
- Do not overwork the dough or gnocchi will be tough.
- If dough is too sticky, add a little more flour, but keep it as soft as possible.
- Cooked gnocchi can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month. Cook from frozen, adding 1 minute to cooking time.
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