Ricotta Gnocchi

Preparation time
15 mins
Cooking time
5 mins
Difficulty
Easy
Serves
4 people
Meal course
Dinner
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Posted on
Ricotta Gnocchi

The first step to making this gnocchi is to put a pot of water on because by the time it’s boiling you will have the gnocchi ready to go, it’s that easy!
By using ricotta instead of potatoes the result is soft like a cloud, plus it is so much quicker.
Just serve it with your favourite sauce and you will have a healthy and delicious dinner on the table in less than 30 minutes.
This is also a fantastic recipe to do with the kiddies.

 

500gms firm Ricotta ***
1 extra-large Free Range Egg
1 cup ‘OO’ Flour
½ tsp Salt
Extra ‘OO’ flour for dusting

  1. Pop a large saucepan of water on to boil.
  2. Place the Ricotta into a large bowl and add the egg. Mix together with a fork until combined then add the flour and salt. Bring together with your hand until it becomes a ball of dough, then take out of the bowl and knead a couple of times until just smooth.
  3. Divide the dough into 4 equal portions, then working with one portion at a time, dust with a little flour and gently roll the dough into a long sausage shape, and then using a knife cut equal 1cm thick sized pieces of gnocchi. Place the cut gnocchi onto a flour dusted board, and repeat with the remaining dough.
  4. Working in two batches, add the cut gnocchi to the boiling water and cook for about 2 minutes until they float to the surface. Remove the cooked gnocchi immediately with a slotted spoon and add directly to your favourite pasta sauce.
  5. ***Tip: I like to make a double batch and freeze the rest for a later date. Just place the cut gnocchi in a single layer on a cookie tray and freeze. Once frozen, place the gnocchi into a zip lock bag and keep it in your freezer until you want to use it. ALWAYS cook it from frozen to avoid any sticky, defrosted disasters. You will be amazed it is as good as fresh!
  6. *** Always use ricotta cut straight from the wheel or a good quality packaged brand like 'La Casa Del Formaggio'. If you use a cheaper smooth ricotta it will be too runny and affect the final result.

2 comments

  1. Mike said on April 7, 2017 Reply
    Bree Just wanted to thank you for the ricotta gnocchi recipe, made it tonight for the first time, turned out great!!
    1. Profile photo of Bree May
      Bree May said on April 10, 2017 Reply
      Wonderful Mike! It's such a great recipe isn't it and so easy!! Thanks for the feedback :)

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