Easy 20-Minute Ricotta Gnocchi

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A pillowy, melt-in-your-mouth gnocchi made with ricotta cheese and a few other simple ingredients.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Author: Shadi HasanzadeNemati

Ingredients

15 oz Whole milk ricotta
2 large Eggs
½ cup Freshly grated parmesan cheese
½ tsp Kosher salt
1 cup All-purpose flour

US Customary - Metric

Instructions

Cover the bottom of a sieve or a colander with a paper towel. Then, transfer the ricotta cheese into the colander onto the paper towel and let it drain for about 15 minutes to get rid of the excess water.
Mix the ricotta with the eggs, Parmesan cheese, all-purpose flour and salt.
Once all is well mixed, transfer to a lightly floured surface and form it into a ball and then cut it into eight pieces.
Roll out each piece into a long rope and then cut it into smaller pieces, each about 1 inch,
Bring a pot of oil water to a boil and season it with salt. Transfer the gnocchi in batches into the hot water. Once they float on the surface of the water, they're ready to serve.
Remove the gnocchi using a slotted spoon, toss them with your favorite sauce and serve warm.

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Notes

Drain the Ricotta Properly: One of the most important steps in making ricotta gnocchi is ensuring that the ricotta is properly drained. Excess moisture in the cheese can result in a sticky dough that is difficult to handle and can cause the gnocchi to fall apart during cooking. After draining, the ricotta should be thick and dry.

Use Whole Milk Ricotta: For the best flavor and texture, opt for whole milk ricotta rather than skim or low-fat varieties. Whole milk ricotta provides a richer taste and creates a creamier gnocchi. It’s essential to use fresh, high-quality ricotta for the best results.

Avoid Overworking the Dough: When mixing the dough, handle it gently. Overworking the dough can result in dense, tough gnocchi. Mix the ingredients just until combined, and be careful not to knead the dough too much when shaping it.

Flour Lightly: When rolling out the dough, use just enough flour to prevent sticking. Adding too much flour can make the gnocchi heavy and dry. A light dusting on your work surface and hands is all you need.

Don’t Overcook: Gnocchi cooks quickly, so keep an eye on them. Once they float to the surface, they’re ready to be removed from the pot. Overcooking can make them mushy and less appetizing.

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