Ricotta gnocchi

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

    London, England, UK
    4 people made this

    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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