Ricotta Gnocchi Recipe
Ingredients
- 1 pound 450 g ricotta cheese, well drained
- 1 large egg
- ½ cup 50 g grated Parmigiano Reggiano
- ¾–1 cup 90–120 g all-purpose flour, plus more for dusting
- ½ teaspoon salt
- Pinch black pepper
- Pinch nutmeg optional
Instructions
- Drain the RicottaPlace ricotta in a fine mesh strainer or wrap in cheesecloth.Let it drain in the fridge for at least 2 hours (overnight is best).
- Make the DoughIn a bowl, mix ricotta, egg, Parmesan, salt, pepper, and nutmeg until smooth.Add ¾ cup flour and gently fold together. The dough should be soft but not sticky.
- Test the DoughBring a small pot of salted water to a gentle simmer.Roll a small piece of dough into a ball and drop it in.If it holds together and floats, the dough is ready. If it falls apart, add a bit more flour (1 Tbsp at a time) and retest.
- Shape the GnocchiLightly flour a work surface. Divide dough into 4 pieces.Roll each piece into a rope about ½ inch thick.Cut into 1-inch pieces. Optional: roll each piece over a fork or gnocchi board for ridges.
- Cook the GnocchiBring a large pot of salted water to a gentle boil.Drop in gnocchi in batches, stir once, and cook until they float (1–2 minutes).Remove with a slotted spoon directly into your warmed sauce.
- ServeToss gently in sauce and serve immediately with extra Parmesan.