Ricotta Gnocchi
Servings: 2 servings (55 gnocchi)
Ingredients
- 15 ounces (425g) ricotta whole-milk, full-fat
- 2 large eggs
- 1 cup (125g) flour spooned and leveled, + more for working with the dough
- 1 cup grated Parmesan cheese 90g, on the small holes of a box grater
- 1 teaspoon fine sea salt or to taste
- ⅛ teaspoon ground black pepper
Instructions
- Drain ricotta: On a large plate, lay out 2 layers of paper towels, spread the ricotta cheese, and press it carefully with more paper towels or a clean kitchen towel to remove excess water. Gently pull the paper towel by pulling its edge. Repeat, trying to drain as much moisture as possible.
- Make gnocchi dough: Add the eggs to a large bowl and lightly beat them. Add the remaining ingredients: drained ricotta, grated Parmesan cheese, flour, salt, and pepper. Mix quickly until the ingredients are combined. Don't overmix the dough, it doesn't have to be completely smooth.
- Form gnocchi: Transfer about 1/4 of the dough onto a well-floured wooden board. Gently roll each piece of the dough into a wide cylinder to a thickness of about 1 inch (2.5cm). Brush off excess flour. Using a sharp knife, cut each log into 1-1 1/2 inches (3-4 cm) pieces. Repeat with the remaining dough.
- Cook gnocchi: Bring a large pot of well-salted water to a boil. Cook the gnocchi in 4 batches. When the gnocchi float to the surface, cook them for 2 minutes then transfer with a slotted spoon to a plate.
- Enjoy!
Video
Notes
- Cooking time: Very small gnocchi may be ready after 1 minute of cooking time, bigger ones may need 1-2 minutes of cooking time. You may need to adjust the cooking time. The gnocchi should be really tender and pillowy.
- If you're not sure how long to cook your gnocchi (overcooked gnocchi will be tough!) you can cook just 1 piece and if you're happy will the results, cook the whole batch!
- Gnocchi are quick enough to shape that you can cook 1 batch of gnocchi while you're handling the next portion of the dough.
- The amount of flour will depend on how you drained your cheese and how you measured your flour (measuring in cups may result in adding too much flour). Some brands of ricotta are also more watery.
- Storing and freezing tips:
- The next day, you can pan-fry the cooked gnocchi in butter.
- How to freeze gnocchi:
- Cooked: spread the gnocchi apart on a board/tray, freeze, and transfer to zip-lock bags/containers. Cook the frozen gnocchi until they float to the water surface (don't thaw them).
- Uncooked: Freeze them as described above. Cook like freshly prepared gnocchi BUT add less gnocchi at a time to the pot (they can fall apart due to rapid water temperature drop).
- Top tips:
- Draining ricotta is important (this allows you to add less flour and your gnocchi will be more tender)
- Try not to add more flour to the dough, it will be slightly sticky.
- Don't overmix the dough.
- Don't cook the gnocchi for too long, adjust the cooking time to your kitchen conditions.
- How to drain ricotta: as described in the instructions or Leave the cheese overnight on a strainer lined with cheesecloth.
- Calories: 1/2 of the recipe (this is only an estimate).
Nutrition
Calories: 757kcal