Ricotta Gnocchi Recipe
Light, pillowy ricotta gnocchi made quickly with just a few ingredients.
Equipment
- Large Pot
- Large Mixing Bowl
- Measuring cups and spoons
- flat surface or board
- Baking Sheet
- Knife or bench scraper
Ingredients
- 12 ounces ricotta cheese
- 2 large eggs slightly beaten
- 1 cup Parmesan cheese
- 1 cup all-purpose flour
- 2 teaspoons olive oil
- 1 teaspoon salt
Instructions
- Bring a large pot of water to a rolling boil and add a pinch of salt.
- In a large mixing bowl, combine the ricotta and slightly beaten eggs until smooth.
- Stir in the Parmesan and olive oil until evenly incorporated.
- Add the flour in three additions, folding gently after each addition; if the dough is too sticky, add up to 1/4 cup more flour until it holds together but remains soft.
- Flour a flat surface and transfer the dough onto it. Gently gather and shape into a disk about 3/4 inch thick.
- Cut the disk horizontally into 5–6 strips about 3/4 inch wide.
- One strip at a time, roll into a log about 1/2 inch thick, then cut into 1/2 inch pieces and place on a floured baking sheet.
- Gently drop 10–15 gnocchi into the boiling water and cook for 2–3 minutes, or until they float to the surface; remove with a slotted spoon and serve immediately or cool for freezing.
Notes
- Measure loosely — gnocchi size can be adjusted to preference.
- Do not add excessive flour or the gnocchi will become dense.
- Be gentle when handling the dough to keep them pillowy.
- Use a floured surface to prevent sticking while rolling and cutting.
- Cook in small batches to avoid overcrowding the pot.