15 Minute Ricotta Gnocchi
This quick Italian recipe yields light and fluffy ricotta gnocchi in about 20 minutes. Using simple ingredients like ricotta, egg yolk, parmesan, and flour, the dough comes together swiftly before being shaped and boiled. The delicate gnocchi are best served immediately with a simple sauce of your choice, such as a light tomato sauce or browned butter. For the best flavour, use high-quality cheeses like Parmigiano Reggiano.
Ingredients
- 1 cup ricotta cheese (whole milk or part skim)
- 1 egg yolk (medium or large)
- 1/4-1/2 teaspoon fine sea salt
- 1 ounce parmesan cheese (about 1/3 cup) or 1 ounce pecorino cheese, grated (about 1/3 cup)
- 1/2-2/3 cup all-purpose flour, plus more for the board
Method
- Drain any excess liquid from the ricotta. In a large bowl, mix the ricotta with the egg yolk, salt, and grated cheese until well combined.
- Stir in the flour just until incorporated. the mixture should remain quite sticky. Remember, less flour makes for lighter gnocchi.
- Bring a large pot of salted water to a rolling boil.
- Generously flour a work surface. Place a spoonful of dough on it and coat the top with more flour.
- With floured hands, roll the dough into a log roughly the width of your finger.
- Use a floured sharp knife to cut the log into pieces about 3/4" long, similar to the size of your thumb's last joint.
- Transfer the cut gnocchi to a baking sheet lined with parchment and dusted with flour.
- Repeat the shaping process with the remaining dough, working quickly.
- Reduce the heat so the water is at a gentle simmer. Add the gnocchi and give one gentle stir.
- Cook for 2-4 minutes, until the gnocchi float to the surface. Remove them promptly with a slotted spoon or skimmer and serve immediately.
Nutrition (per serving)
Sodium615000 mg
Recipe details
CategoryEuropean
Cuisineitalian
AuthorDrGaellon
