Ricotta Gnocchi

Gnocchi was already our favorite pasta type when we were buying it in dried packages at the grocery store.  We experimented with hand made potato gnocchi before discovering this easier, softer and delicious alternative.  Serve with your favorite toppings.  We like to finish with this recipe. 

Ricotta Gnocchi Ingredients

Ingredients:

  • 1-1/2 cups ricotta cheese.  Use whole ricotta for best flavor.
  • 3 egg yokes
  • 1 cup flour or substitute flour
  • 1/4 cup grated parmesan
  • salt and pepper (1/8 teaspoon each)
Ricotta Gnocchi Dough

Combine the ricotta and egg yokes in a bowl.  Once combined, incorporate the flour and parmesan plus salt until you have a consistent ball of dough.

Ricotta Gnocchi form

Flour a surface and place the dough ball on it.  Cut the ball into four equal parts.  Roll each part into a long rope that is about 3/4″ – 1″ in width.  Cut the gnocchi pieces to about 3/4″-1″ wide.

Ricotta Gnocchi Pan

Next, lay the gnocchi out on a sheet pan and place in the fridge if you will cook later that day.  We have tried freezing before and thought the consistency was not as light and pillowy, but freezing is also possible.

Ricotta Gnocchi Cook

When you are ready to cook the gnocchi, place a large pot of salted water to boil on the cooktop.  Boil in batches until gnocchi float to the top (plus another 30 seconds).  Scoop out with a strainer and transfer to container with a lid for warmth.

There are so many different ways to top these to eat.  Our favorite is with sausage and spinach.  Experiment to find your favorite topping.  Enjoy!