How to Make Ricotta Gnocchi

This easy 4 ingredient ricotta gnocchi recipe is a people pleaser! Gnocchi anyone?

Course Dinner

Cuisine Italian

Keyword ricotta gnocchi

Prep Time 10

Cook Time 5

Servings gnocchi

Calories 254kcal

Fill a medium stockpot half way with water, salt it and boil on high heat.
In a large bowl, combine ricotta cheese, flour, parmesan cheese and salt
1 pound ricotta cheese, 1 cup all purpose flour, 2 tablespoons parmesan cheese, 1/4 teaspoon salt
With either a spoon or your hands, mix ingredients well. Dough should be a little sticky and not dry.
Sprinkle flour on a pastry board or counter. Be sure to add enough so you can roll the gnocchi dough into snakes without trouble.
Break off a small ball of dough and roll the 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.
Put gnocchi in three at a time until all the gnocchi are in the boiling water together and stir once.
Stand there and fish gnocchi out as they float to top of the water (3 - 5 minutes).
Place cooked gnocchi in bowl.
Serve right away with a sauce or butter or olive oil.
Enjoy the squishy little pillows of happiness.

Helpful tips

When you cut the gnocchi into squares, don't stress if they aren't uniform in size
Some people roll their gnocchi and flip them with their thumb, but it is not needed. It's a cosmetic preference. I say why do extra work when you don't need to?
Don't over cook your gnocchi, as soon as they float to the top of the water, fish them out
You can roll and cut your gnocchi dough ahead of time. I place them in the fridge until I'm ready to cook them
Raw gnocchi freezes well and can be put in directly in boiling water

Serving: 20gnocchi | Calories: 254kcal