Ricotta Gnocchi: Easy and Foolproof!

Here I go again: gnocchi.

My legendary cooking nemesis. I can tell you a vast of disastrous stories about my clumsiness vs a gnocchi dough. They never end well. The gnocchis are too soggy, too hard, too weird and finally too messy to serve with pride.

 


 

The truth is that this recipe comes to the rescue of my culinary ego. It is straightforward easy and foolproof. A few steps and no mystery ingredients. That’s why this recipe is the Italian nonna’s best-kept secret.

For me, they are way better than traditional potatoes gnocchi. They are cheesy, flavorful and pillowy. They are lightweight as a good gnocchi should be.

 

 

They go well with almost any Italian sauce under the sky. Even a simple butter sauce will make shine this beauty. I love to serve them with a rich tomato and basil sauce and cover in Parmesan because what is a good Italian dish without parmesan?

To give form to the gnocchis, you have to divide the dough in half to ease the job. Now, roll the dough to get a string of dough. Then, cut the string into pieces of about 1 inch in diameter. You can flat the sides with your finger to give it the look of a pillow. Also, you can use a fork to give it the traditional Italian gnocchi look.

 

5 from 1 vote
Ricotta Gnocchi
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
Course: Main Course
Cuisine: Italian
Servings: 4 people
Ingredients
  • 250 gr ricotta
  • 150 gr all purpose flour
  • 2 eggs
  • 50 gr grated parmesan cheese
  • 1 tsp nutmeg
  • Salt
  • Black pepper
Instructions
  1. In a bowl, mix the ricotta, the parmesan, the eggs, the nutmeg, the salt and black pepper.
  2. Slowly add the flour until a paste is formed.
  3. In a table covered in flour give form to the gnocchi.
  4. Cook the gnocchi in boiling water for about 4 minutes. The gnocchi will float when they are ready.

 

Click Here to Leave a Comment Below

Sue - October 25, 2017

Great recipe, it looks delicious! I too can never understand people who buy these rather than make them – there is no comparison! I also make them from potato and there is a great traditional recipe for using them with Thanksgiving and Christmas leftover Goose/Turkey. Thanks for posting and all the very best from Normandie, Sue

Reply
    mb0793 - October 25, 2017

    Hi Sue!

    Yes, this recipe is really easy and I guess that’s why it’s really special to me.
    Thanks a lot for commenting.
    Greetings from Portugal 😉

    Reply
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