Italian ricotta gnocchi
Homemade ricotta gnocchi with flour and parmesan cheese.
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings 2 people
Calories 662 kcal
Ingredients
- 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
Instructions
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Place the ricotta in a sieve and over the sink to make it lose extra liquids.
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Meanwhile, grate the Parmesan cheese and set up all the other ingredients.
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Transfer the ricotta cheese to a bowl, add the Parmesan cheese, the egg and a teaspoon of salt. Mix well.
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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.
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Flour the working surface.
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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.
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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.
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Bring a medium pot of salted water to a boil (1 teaspoon of salt every 4 cups/1lt of water).
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Cook the gnocchi until they float. Catch them with a slotted spoon, transfer them to a serving bowl or plate, and season them according to your taste.