This truly is a delicious ricotta gnocchi recipe. It only contains 3 ingredients, if you don’t count the salt. It is a quick and easy meal!
I have perfected it over the years. My first memory of having gnocchi is when Christopher and I were first married and we moved to California. I ordered these delish, squishy cuties in a nice cream sauce and I was in seventh heaven. I love all gnocchi. I prefer it made with ricotta over the ones made with potatoes, but they are both delicious.
When I was growing up, my grandmother Clara used to have a machine and my sisters and I would line up to take turns cranking it. Nana used it to make a gnocchi-type pasta they called “sinkers” because they were so filling and ‘sunk’ to the bottom of your stomach. I loved how the machine automatically curled and scored each little sinker. So fun!
I do not use a machine. I use my hands and cut the gnocchi with a butter knife. In the past, I’ve used a fork to score them and my thumb to sort of flip them but it doesn’t make a difference to how they taste or cook and frankly, I can’t be bothered. So, my gnocchi are smooth.
On to the recipe:
I start out with some ricotta cheese, parmesan cheese and all purpose flour. I usually make gnocchi with my beloved spelt flour but for this post, I decided to make it with AP flour, so you could see what they usually look like in restaurants.
I got a one pound container of ricotta because even though I usually use two pounds and freeze half of my gnocchi uncooked, I’m running out of space in the freezer and I still have some spelt gnocchi stored in there. 🙂
Freezing gnocchi allows for a quick and easy meal. I just boil some water, take the frozen gnocchi out and plop them in for a few minutes to cook. Once they are done, I add some sauce on top, make a salad and Christopher and I are ready to eat!
Back to the recipe:
In a big bowl, add the pound of ricotta, 1 cup of flour, 2 tablespoons of parmesan cheese and 1/4 teaspoon of salt.
Next is the fun part even though I don’t like to get my hands dirty. *Christopher yells out, “For someone who doesn’t like to get her hands dirty, you do it all the time in your recipes.*
He’s right. I do. And even though I don’t want to do it, a part of me does and I know that I mix things much faster with my hands and I’m all for fast!!
Here’s what it looks like when it’s combined.
I take out my marble pastry board and throw a little flour on it.
I plop the gnocchi dough on the board and knead it for 5 minutes.
After that, I put the dough back in the bowl I mixed it in just to get it off the working space and flour the board again. I rip off a small ball of dough and place it on the board. I roll that ball into a snake.
The next photo shows the snake and the size ball that I use.
Time to cut the gnocchi into inch long pieces.
I try to make them uniform in size but I don’t stress out if they are different, because that’s one of the fun parts of homemade gnocchi. That and you can control how succulent they are by cooking them properly. I think most restaurants cook them too long.
So, I roll out the dough and continue cutting the snakes into bite size pieces until all the dough is used up. I counted how many I made, which I don’t usually do, but I did this time for the blog. My exact count was 110 ricotta gnocchi.
As I am cutting the gnocchi, I place them on my jelly roll pan and stick them in the fridge until I’m ready to plop them in boiling water. You can also freeze them before you cook them so they are a little easier to handle.
Aren’t they cute? Makes me want to pop a few in my mouth right now. They are squishy little pillows of happiness. Hey, that’s what I should call them from now on!
Me: “Christopher, do you want squishy little pillows of happiness for dinner?”
I fill a large saucepan half way with water and set it on the stove. I turn the gas to high and salt the water.
Once it’s boiling, I put a bunch of gnocchi into the water. I just use my hand and grab as many as I can without squishing them, usually 3 handfuls. Just be careful not to burn your hand when you are plopping them into the water.
Now, you have to stand there while you cook the gnocchi. I give them a quick stir once I put them in the boiling water and then wait for them to float to the top which takes approximately 3 – 5 minutes.
They won’t all float at the same time, just fish the floaties out so they won’t cook too long and wait for the others to float before fishing them out as well.
I use this strainer for the fishing.
After letting all the water drain from the gnocchi, I place them in a bowl and continue putting 3 handfuls of uncooked gnocchi in the water until they are all cooked.
All done and ready for some gravy, sauce, oil and garlic or just plain old butter. This time around I ladled some vodka pasta sauce on them. Yum.
Doesn’t that look delish? It was!
I hope you enjoyed this recipe! Feel free to pin and photo to Pinterest or yum the recipe to Yummly. And leave me a comment to tell me what you think.Print
This easy 3 ingredient ricotta gnocchi recipe is a people pleaser! Gnocchi anyone?
- 1 pound ricotta cheese (I used full fat)
- 1 cup all purpose flour
- 2 tablespoons parmesan cheese
- 1/4 teaspoon salt
- In a large bowl, combine ricotta cheese, flour, parmesan cheese and salt
- With either a spoon or your hands, mix ingredients
- Sprinkle flour on a pastry board or counter
- Knead gnocchi dough for 5 minutes
- Flour surface again and break off a small ball of dough
- Roll ball into snake and, using a knife, cut snake into 1 inch pieces
- Repeat until all dough is used up
- Place cut gnocchi on jelly roll pan to freeze or refrigerate until you are ready to cook them
- Fill a large saucepan half way with water
- Boil water on high heat
- Salt water
- Put 3 handfuls of gnocchi in boiling water and stir once
- Stand there and fish gnocchi out as they float to top of water (3 – 5 minutes)
- Place cooked gnocchi in bowl
- Continue putting 3 handfuls of gnocchi in water until dough runs out
- Serve right away with a sauce or butter or olive oil
- Enjoy the squishy little pillows of happiness