Ricotta and egg white gnocchi are a staple in my kitchen. When I have some ricotta to use up and some egg whites left over, I make ricotta and egg white gnocchi.
They are super quick to make, and I freeze them raw, so I can have gnocchi anytime I want.
Just a few ingredients, good quality ricotta (even sheep’s milk ricotta) or light or lactose-free, as you prefer, egg whites, and flour, and voilà.
You can dress them however you prefer. I love them with butter and sage, but they are also perfect with tomato sauce. You’ll see that even kids will ask for seconds.
They are light, easy and tasty. Follow me in the preparation, and you’ll fall in love with these gnocchi too.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ricotta and Egg White Gnocchi
- 17.6 oz ricotta
- 1.6 cups all-purpose flour
- 1 egg white
- 1 pinch salt
- 1 teaspoon nutmeg
Preparation of Ricotta and Egg White Gnocchi
To prepare the ricotta and egg white gnocchi, first drain the ricotta of excess liquid over a fine mesh sieve for 15 minutes.
Once the ricotta is drained, place it in a bowl, make it creamy with a fork, add half of the flour, and mix with a wooden spoon to incorporate.
Salt and season with nutmeg, then add the egg white, mixing well to combine all the ingredients.
On a work surface, turn out the remaining flour, add the ricotta mixture, and quickly work it with your hands until you have a smooth and homogenous ball.
With dry hands, take a portion of dough and form a log to make the gnocchi, you will see that no extra flour is needed.
Once all the dough is used, proceed to cut the gnocchi as small or large as you like.After cutting all the gnocchi, sprinkle a little flour on a cutting board and, using a fork or a gnocchi board, roll each gnocchi one by one, placing them on the board as you go.
These gnocchi can be cooked for a few minutes in slightly salted boiling water. Once they float to the surface, let them boil for 2 minutes, then drain and dress as you like best.
Storage, Variations, and Tips
You can store them raw, well laid out on a tray and covered with a cloth in the refrigerator for 1 day.
Alternatively, you can freeze them raw on a tray and then place them in freezer bags to cook directly from frozen.
You can use the ricotta you like best, lactose-free, light, or sheep’s milk.
