Light. Fluffy. Melt in your mouth, bite-sized pillows of delicious heaven. Move over potato gnocchi! These are much more simple and easy to make, and practically fool-proof. If you have ever tried making potato gnocchi and felt its failure, try making these friendly ricotta gnocchi. I promise you won't be disappointed.
See the clean, simple ingredients list below and easy to follow instructions. You can also watch the videos for detailed, step-by-step instructions on how to prepare these amazingly fluffy pillows of tasty goodness.
Prep Time: 15 Minutes
Chill Time: 15 Minutes
Rolling/Shaping Time: 15 Minutes
Total Time: 45 Minutes
Servings: 4 - 6 Servings
16 oz. of ricotta cheese
1 large egg, beaten
½ cup grated Parmigiano Reggiano Cheese
¾ to 1 cup of all-purpose flour (give or take)
1 tsp. salt
1. Line a mesh sieve with cheesecloth. Fit the strainer over a large bowl and place the ricotta in the strainer. Refrigerate and let the cheese drain for at least 1 hour. Overnight would be best.
2. Transfer the strained ricotta to a large bowl. Add the flour, cheese, egg, and salt. Mix until all the ingredients are well incorporated; however, be sure not to work the dough too much. Cover the dough and refrigerate for 15 minutes.
3. Check the dough by rolling a bit in your hand. It should be a bit tacky. If it’s too sticky like gum, incorporate more flour a very bit at a time until you reach a slightly tacky, yet workable consistency. Refrigerate for 15 minutes more.
4. Sprinkle a cookie/baking sheet with flour and set it close to your workspace.
5. Sprinkle your hands and work surface with a little flour. Break off a ball sized piece of the dough and roll it into a rope about ¾ inch thick.
6. With a bench scraper or sharp knife, cut the rope into pieces. You can leave them as is or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb or using a gnocchi board.
7. Transfer the gnocchi to the cookie/baking sheet and toss with flour to prevent from sticking. Repeat the process with the remaining dough.
Tip: Let the gnocchi rest for 20 minutes in the fridge, before cooking.
Step-by-Step Video: Part 1
Step-by-Step Video: Part 2