Ricotta Gnocchi

Name: Ricotta Gnocchi
Prep time: 25 min
Cook time: 10 min
Yield: 6 to 8 servings
Cuisine: Italian
Ingredients: 430 g drained Ricotta cheese; 4 Egg yolks; 150 g (±1 c) All-purpose flour; 100 g Parmigiano-Reggiano, grated; 1 tsp Salt

Easy to shape, these gnocchi melt in your mouth and pair well with a variety of sauces, from traditional tomato sauce to flavored butters.

Perfect for a comforting meal or a special occasion, these gnocchi can also be frozen for quick and delicious meals.

🥄 25 min. 🔥 10 min. 🍽️ 6 to 8 servings

Ingredients

430 g drained

Ricotta cheese

Egg yolks

150 g (±1 c)

All-purpose flour

100 g

Parmigiano-Reggiano, grated

1 tsp

Salt

Steps

Preparation

1. Spread the on a few paper towels on a plate. Place additional paper towels on top and press to remove as much liquid as possible.

2. Add the to the ricotta and mix.

3. Sprinkle the , , and , then mix gently.

Shaping

4. On a floured surface, knead the mixture until the dough becomes smooth and soft, about 4 minutes, then form into a disk.

😿 Do not over-knead.

5. Without waiting, divide the dough into 6 pieces. Shape one piece into a roll about 1 cm in diameter.

⛱️ Cover the other pieces to prevent drying.

6. Cut each roll into gnocchi about 1 cm. Lightly sprinkle with flour.

7. Roll the gnocchi over the tines of a fork to give them texture.

8. Freeze if desired.