Thursday is gnocchi day gnocchi, but they don’t always have to be made with potatoes. Ricotta gnocchi are a simple and quick variation, perfect when you want a homemade first course with few steps.
I discovered them during a dinner at a restaurant while I was on vacation and I fell for them immediately because of their softness and delicacy. Back home, I tried to make them and since then they’ve become one of my favorite recipes.
They’re made with just a few ingredients: ricotta, Parmesan, egg yolks and flour, and the dough is ready in minutes. Plus, you can prepare them ahead and freeze them, so you’ll always have them ready in the freezer and on the table in just a few minutes.
How will you dress them? With the classic butter and sage, with the fragrant zucchini pesto or with a rich white ragù? Whatever you choose, these ricotta gnocchi will always be soft and irresistible.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups ricotta
- 1 1/4 cups grated Parmesan
- 2 egg yolks
- 1 2/3 cups all-purpose flour
Steps
In a large bowl place the ricotta. Add the grated Parmesan and the yolks, then mix with a fork until you obtain a creamy, uniform mixture.
Gradually add the all-purpose flour and knead until you have a soft but workable dough.
Transfer the dough to a lightly floured work surface, roll into ropes and cut small pieces to form the gnocchi. If you like, you can score them with the tines of a fork.
Bring a pot of salted water to a boil and cook the gnocchi. When they rise to the surface, gently drain and dress them with your preferred sauce.
Enjoy your meal!
Storage and tips…
Ricotta gnocchi can be stored in the refrigerator raw for about 1 day, arranged on a tray lightly dusted with flour and covered with plastic wrap.
Alternatively, they can be frozen: arrange the gnocchi on a tray spaced apart, place in the freezer until they are firm and then transfer them to a food bag. They should be cooked directly from frozen in boiling water.
Follow me on INSTAGRAM, FACEBOOK or on YOUTUBE for more recipes or videos.
To return to the Home click HERE
