Ricotta gnocchi without eggs, a variation of the classic potato gnocchi recipe, a proud preparation of traditional Italian cuisine. Easy, quick and egg-free, they are prepared in just a few minutes with few ingredients. No excuses not to make them. You can choose to dress them with a classic tomato sauce, with butter and sage or with seasonal vegetables. When I made them the other day, we were all amazed at how soft they were. Honestly, I had never tried them in this version without using potatoes. Seeing them online, however, I got curious and dressed them with ragù, my daughters’ favourite sauce for this first course. There’s a saying “Thursday gnocchi”, but I’m sure you’ll love them so much you’ll want to make them every day of the week. And now, let’s go to the kitchen together, because the ricotta gnocchi without eggs will be ready in a click!
If you are interested in other gnocchi recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 204.81 (Kcal)
- Carbohydrates 21.98 (g) of which sugars 0.68 (g)
- Proteins 11.66 (g)
- Fat 8.16 (g) of which saturated 5.05 (g)of which unsaturated 2.53 (g)
- Fibers 0.75 (g)
- Sodium 666.35 (mg)
Indicative values for a portion of 94 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup (about 8.8 oz) ricotta
- 3.5 oz all-purpose flour
- 2 tbsp grated Parmesan cheese
- salt (to taste)
- durum wheat flour (for dusting the work surface, as needed)
Tools
- Bowl
- Cutting board
- Knife
Steps
To prepare the ricotta gnocchi without eggs, first place well-drained ricotta in a bowl. Then add the flour, the grated cheese and salt and mix first with a spoon, then with your hands, until you get a smooth, homogeneous dough.
Transfer the dough to a work surface lightly dusted with durum wheat flour and divide it in half. Form ropes about 1 3/16 in thick. If you prefer smaller gnocchi, you can make thinner ropes.
Using a knife, cut regular pieces and roll them between the palms of your hands until you obtain walnut-sized balls. Given their size, I left them smooth. However, you can make them smaller and then score them with the tines of a fork or with a gnocchi board.
As you make them, arrange them on a tray lightly dusted with durum wheat flour, without overlapping, and let them dry for 20 minutes in the air. Once ready, you can cook them in plenty of salted water. As soon as they float to the surface, dress them with the sauce you prefer.
Storage and tips for ricotta gnocchi without eggs
Ricotta gnocchi without eggs can be stored on a floured tray, without overlapping, in the refrigerator for 1 or 2 days at most, covered with plastic wrap or a kitchen cloth.
FAQ Questions and Answers for ricotta gnocchi without eggs
Can they be frozen?
Yes, of course. Always place them without overlapping on a tray lined with parchment paper. Put them in the freezer for a couple of hours until they are firm. Then transfer them to freezer bags and store for a maximum of 1 or 2 months. Cook them still frozen in plenty of boiling salted water. As soon as they float to the surface, they will be ready.
