Name: Ricotta and Parmesan 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

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

Ingredients

430 g drained Ricotta cheese

4 Egg yolks

150 g (±1 c) All-purpose flour

100 g Parmigiano-Reggiano, grated

1 tsp Salt

Steps

Preparation

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.

Add the to the ricotta and mix.

Sprinkle the , , and , then mix gently.

Shaping

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

😿 Do not over-knead.

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.

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

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

❄ ❅ ❆ ❄ ❅ ❆ ❄ ❅ ❆ ❄ ❅ ❆ ❄ ❅ ❆ ❄ ❅ ❆ ❄ ❅ ❆ ❄ ❅ ❆ ❄ ❅ ❆ ❄ Can be frozen.

Recommendations

80 min

Main Course

Homemade potato gnocchi

Make potato gnocchi dough with Russet potatoes, then roll, cut and shape the ridges. A fork is all you need to give these homemade gnocchi their ridges.