Ricotta Gnocchi: Perfect for a family lunch, ricotta gnocchi are delicious even in this version.
The recipe for ricotta gnocchi is prepared in just minutes. It’s a variation of traditional ricotta gnocchi and is perfect for preparing for a family lunch or dinner.
We will only need a few minutes to bring light and delicious gnocchi to the table that will be a hit!
Making gnocchi at home is very easy, just put the ricotta and nutmeg in a bowl.
Then add the salt, eggs, flour, and grated cheese and mix until a soft and elastic dough is formed.
Shape the gnocchi with your hands, forming the classic strips that you will round and cut with a knife.
These ricotta gnocchi are so good and delicate that they pair well with any sauce, from the lightest to the richest.
We hope you enjoy them too, bon appétit!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4People
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 483.97 (Kcal)
- Carbohydrates 49.82 (g) of which sugars 4.62 (g)
- Proteins 26.65 (g)
- Fat 20.93 (g) of which saturated 13.33 (g)of which unsaturated 7.05 (g)
- Fibers 1.62 (g)
- Sodium 644.54 (mg)
Indicative values for a portion of 200 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 for Ricotta Gnocchi
Ricotta Gnocchi
- 17.6 oz cow milk ricotta (mixed or sheep milk)
- 2.7 cups all-purpose flour
- 2 eggs
- 4.2 oz Parmigiano Reggiano DOP
- to taste salt
- to taste nutmeg
Tools
- Pastry Board
- Bowl
- Gnocchi Board
- Scale
Preparation of Ricotta Gnocchi
Pour the ricotta into a bowl and mix it with a fork to soften.
Add the eggs, Parmesan, salt, and a pinch of nutmeg and start mixing.
When the mixture is nice and homogeneous, add the flour little by little.
“Depending on the humidity of the flour and the consistency of the ricotta, it will be necessary to add small pinches of extra flour until reaching the perfect consistency of the dough.”
Transfer and knead everything on a pastry board until it feels smooth, soft, and compact.
Dust the pastry board with flour, divide the dough to form rolls.
Cut into pieces about 1/2 inch.
You can leave them smooth, mark them with a fork, or on a special gnocchi board
As you form the gnocchi, arrange them on a tray and dust them with flour to keep them separate.
They seem long to prepare, but they are not, because once cut, they will simply be thrown into boiling salted water until they float.
They will be ready in a few minutes.
Drain them with a slotted spoon and season as you prefer.
Tips
If the ricotta is fresh, it should be drained in a colander for two hours.
Place the ricotta gnocchi on a lightly floured work surface, let them air dry for about 30 minutes.
They can be frozen. Once ready, when they are raw, place them on a tray with a little flour and spread them well with your hands.
Cover them with a food bag and put them in the freezer to freeze.
Once frozen, you can remove the tray, shake them gently, and keep them in a tightly closed food bag in the freezer.
This way, you can store them in the freezer for up to three months.
When you want to enjoy them, just throw them directly into boiling salted water and once they float, they will be ready to be seasoned.
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