This is the authentic homemade Italian ricotta gnocchi recipe: a delicate dish for a gourmet Italian dinner.
Ricotta gnocchi are much easier than classic potato gnocchi: you don’t have to cook ricotta, only mix it with flour. Which is an excellent reason to make these “gnocchi” on a hot summer day.
The flavor you get when you make this Italian ricotta gnocchi recipe is quite delicate, so you need to give it a little hint: a little more salt and tasty Parmesan cheese.
Also, note that ricotta gnocchi should be served with a gentle condiment: basic tomato sauce, or melted butter and sage.
When you are planning a lovely Italian dinner, perhaps alfresco, think of making ricotta gnocchi: you can prepare them ahead of time – same for the condiment -, they take minutes to cook, and you’ll have plenty of space for a delicious starlit night dessert.
Italian ricotta gnocchi
Homemade ricotta gnocchi with flour and parmesan cheese.
- 8.8 oz ricotta 250 gr
- 5.3 oz 00 flour 150 gr or 3/4 cup + 1 tablespoon - + more to work the dough
- 1 egg
- 1.4-1.8 oz parmesan cheese- grated 40-50 gr or 4-5 tablespoons
- 1 teaspoon of salt
Place the ricotta in a sieve and over the sink to make it lose extra liquids.
Meanwhile, grate the Parmesan cheese and set up all the other ingredients.
Place the ricotta cheese in a bowl, add the Parmesan cheese, the egg and a teaspoon of salt. Mix well.
Pour the mixture over a working surface and add the flour. Work with your hands forming a dough that is smooth and malleable. Add flour if necessary.
Flour the working surface.
Divide the dough into 4 pieces and roll each out into 1/2 inch diameter cylinders. Cut each cylinder into 1 inch or so pieces.
Roll each piece on the wood tool/gnocchi board or over a fork to engrave it with grooves that will help the gnocchi capture the condiment.
Bring a medium pot of salted water to a boil (1 teaspoon of salt every 4 cups/1lt of water).
Cook gnocchi until they float.
Enjoy your gnocchi!
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