Ricotta gnocchi

Ricotta gnocchi


4 people made this

About this recipe: Deliciously light homemade gnocchi. Serve with whatever kind of pasta sauce you like and top with freshly grated Parmesan or pecorino cheese.

Erinn London, England, UK

Serves: 6 

  • 180g plain flour
  • 750g ricotta cheese
  • 1½ teaspoons salt
  • 2 eggs
  • 1 tablespoon extra virgin olive oil

Prep:45min  ›  Cook:5min  ›  Ready in:50min 

  1. Combine the flour, ricotta and salt in a large bowl. Stir in eggs and olive oil; knead into a dough that is not too sticky but not too dry.
  2. Slice off a piece of the dough and roll it into a string that is about 1cm thick. Slice into 1 cm pieces. Use the prongs on the back of a fork to roll each piece and create the traditional gnocchi shape. Repeat with the remaining pasta dough.
  3. Bring a pot of boiling salted water to the boil. Add the gnocchi and cook until they float to the surface. Remove and serve with your favourite pasta sauce.

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