Ricotta Gnocchi
Light and airy ricotta gnocchi, a simple yet elegant pasta dish perfect for any occasion. Made with just a few key ingredients, these gnocchi are incredibly tender and flavorful.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cup ricotta cheese whole milk, drained
- 1 cup all-purpose flour plus more for dusting
- 1 large egg
- 0.5 teaspoon salt
- 0.25 teaspoon nutmeg freshly grated, optional
Instructions
Preparation Steps
- In a medium bowl, gently stir together the drained ricotta cheese, egg, salt, and nutmeg (if using) until just combined. Be careful not to overmix.
- Add the flour to the ricotta mixture and mix with a fork or spatula until a soft, slightly sticky dough forms. Do not overwork the dough.
- Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal portions. Roll each portion into a long rope, about 0.75 inches in diameter.
- Cut the ropes into 1-inch pieces. You can leave them as is or gently press them with the tines of a fork to create ridges. Place the gnocchi on a lightly floured baking sheet.
- Bring a large pot of salted water to a boil. Carefully add the gnocchi to the boiling water in batches, being careful not to overcrowd the pot.
- Cook the gnocchi until they float to the surface, about 2-3 minutes. Remove the cooked gnocchi with a slotted spoon and drain well.
- Serve immediately with your favorite sauce, such as butter and sage, marinara, or pesto.
Notes
For best results, ensure your ricotta is well-drained to prevent a too-wet dough. You can freeze uncooked gnocchi on a baking sheet until firm, then transfer them to a freezer bag for later use.