Ricotta Gnocchi Recipe
This ricotta gnocchi recipe is a simple and comforting Italian dish featuring soft, pillowy dumplings. It uses basic ingredients and comes together quickly, making it perfect for both beginners and experienced cooks who want a light, homemade pasta experience.
Equipment
- Fork or spatula
- Measuring Cups and Spoons
- Mixing Bowl
- Knife or bench scraper
- Large pot (for boiling)
- Clean work surface
- Slotted spoon
Ingredients
• 1 cup full-fat ricotta cheese (well-drained)
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper (optional)
• A pinch of nutmeg (optional)
Instructions
1. Put the ricotta in a sieve or cloth and let it drain well to remove excess moisture, which helps form a soft yet easy-to-handle dough.
2. In a bowl, mix the ricotta, egg, parmesan, salt, and optional seasonings until smooth and creamy.
3. Add the flour gradually and mix gently until a soft dough forms, being careful not to overwork it.
4. Transfer the dough onto a floured surface and divide it into smaller portions for easy handling.
5. Roll each portion into long ropes and cut into small bite-sized pieces to shape the gnocchi.
6. Bring a pot of salted water to a boil, then gently add the gnocchi in batches.
7. Once they float to the surface, remove them with a slotted spoon and set aside for serving.
Notes
- Always drain ricotta properly to avoid sticky dough and improve texture.
- Add the flour gradually to keep the gnocchi light instead of heavy.
- Do not overmix the dough, as it can make the gnocchi dense.
- Use a light hand while shaping to maintain softness.
- Cook a few pieces first to check the texture before preparing the rest.
- Cook in small batches to prevent sticking in the pot.
- Enjoy immediately to get the best flavor and texture.