Melt-in-your-mouth, pillowy Italian ricotta gnocchi. You won't believe how delicious and quick to make they are!
Servings 2 servings (25 gnocchi)
- 8 oz ricotta 250g (amount before the draining), whole-milk ricotta
- 1 large egg
- 1/2 cup flour 60g, spoon and leveled
- 1/2 cup grated Parmesan cheese 40g
- salt and pepper to taste
Drain the ricotta: On a large plate, lay out 2 layers of paper towels, spread the ricotta cheese and press it carefully with more paper towels until they soak up the water. Gently pull the paper towel by pulling its edge. Repeat, trying to drain as much moisture as possible.
Make the gnocchi dough: Add the egg to a medium bowl and lightly beat it. Add the remaining ingredients: drained ricotta, grated Parmesan cheese, flour, salt, and pepper. Mix quickly until the ingredients are almost combined, but they don't have to be thoroughly combined.
Form the gnocchi: Transfer half of the batter onto a well-floured wooden board. Gently roll each piece of the dough into a wide cylinder to a thickness of about 1 1/4-inch/3cm. Brush off excess flour. Using a sharp knife, cut each long into 1.5-inch/4 cm pieces. Repeat with the remaining dough. You should have about 25 gnocchi.
Cook gnocchi: Bring a large amount of well-salted water in a big pot to a boil. Cook the gnocchi in 2 batches. When the gnocchi float to the surface, cook them for 1 minute then transfer with a slotted spoon to a plate.
* Cooking time: Very small gnocchi may be ready when they float to the surface, bigger ones may need 1-2 mins 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 gnocchi and if you're happy will the results, cook the whole batch!
* Storing and freezing tips:
- the next day, you can pan-fry the cooked gnocchi with butter
- how to freeze gnocchi:
cooked: spread the gnocchi apart on a board/tray, freeze and then 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
- don't add more flour to the dough, although it will be sticky
- don't overmix the dough
- don't cook the gnocchi for too long.
* How to drain ricotta: as described in the instructions or Leave the cheese overnight on a strainer lined with cheesecloth.
* Calories count: 1/2 of the recipe (this is only an estimate).