Ricotta gnocchi are a simple and quick to make basic recipe. They are a tasty alternative to classic potato gnocchi and can be prepared in no time. For these gnocchi, I used fresh ricotta, 1 medium egg, a pinch of salt, a pinch of nutmeg, all-purpose flour, and grated Parmesan cheese. You can prepare them with the sauce of your choice; I really like to pair them with tomato sauce, tuna, and black olives, but they are also excellent with a classic tomato and basil sauce or pesto. If you like gnocchi you can also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 5/6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for preparing ricotta gnocchi
- 17.5 oz ricotta
- 1 3/4 cups all-purpose flour
- 1 egg (medium)
- 2 pinches salt
- 1 pinch nutmeg
- 2 tbsps grated Parmesan cheese
Tools
- Bowl
- Spoons
Steps to make ricotta gnocchi
To prepare ricotta gnocchi, first put the ricotta in a large bowl and mix it well with the medium egg. Gradually add the sifted all-purpose flour, using a wooden spoon to help. Now add 2 pinches of salt, 1 pinch of nutmeg, 2 tablespoons of grated Parmesan, and mix well. Using your hands, form a ball of dough. Now transfer the dough to a floured work surface.
Work the dough for a couple of minutes with lightly floured hands to make it smooth and homogeneous. Now cut small pieces of dough using a dough scraper, and with your hands still floured, form small logs. Cut the gnocchi to your preferred size; you can either stripe them or leave them smooth.
Now they are ready to be cooked and dressed as you like. If you want, you can prepare the meat sauce and dress them with that or with this eggplant red pesto.
Storage and Tips
If you like, you can add Parmesan to the dough as I did, you can add Grana cheese or add nothing. You may also want to add black pepper or nutmeg to taste
Once cooked, you can store them in the refrigerator for 1 day
