Originally posted November 15, 2011

ricotta gnocchi

ricotta gnocchi by joanie

I love gnocchi, and ricotta gnocchi is creamy and a little easier to make than the potato variety because there's no boiling and ricing.

Ingredients

  • 15 oz fresh ricotta cheese
  • 1/4 cup finely grated parmesan cheese
  • 1 egg
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 2 cups flour (plus more for dusting)
4 servings

Directions

Bring a large pot of salted water to boil.

Meanwhile, combine the ricotta, parmesan, egg, olive oil, and salt. Slowly sift the flour into the mixture, stirring as you go.

Turn dough out on a generously dusted work surface, combining the dough into a smooth ball. Add flour to the surface as needed to prevent it from sticking.

Roll dough into 1/2" logs, and then cut them 2" long. Roll each piece over the back of a fork so that the tines leave a groove.

Boil gnocchi in batches and scoop them out as they float to the top. Set aside until all the gnocchi have been boiled and float to the surface.

Toss gnocchi with a sauce of your choosing, and serve immediately.

30 minutes

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Adapted from

cdilaura via Food52

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