Homemade Ricotta Gnocchi
This quick and easy homemade ricotta gnocchi recipe transforms simple ingredients into soft and pillowy gnocchi, perfect for pairing with your favorite marinara sauce.
Ingredients
Gnocchi Ingredients
- 12 ounces best quality ricotta cheese About 1 1/2 cups
- 1 ounce finely grated Parmesan cheese About 1/2 cup
- 4 to 6 ounces all-purpose flour About 1 cup, adjust as needed
- 1 whole large egg
- 1 large egg yolk
- Kosher salt and freshly ground black pepper To taste
- Semolina flour For dusting
- 2 cups your favorite marinara sauce
- Extra-virgin olive oil For drizzling
- Minced fresh herbs such as basil, parsley, or chives For garnish
Instructions
Preparation
- Line a plate with paper towels and spread the ricotta cheese on the towels, blotting to absorb excess moisture.
- Measure 8 ounces of drained ricotta into a mixing bowl. Add Parmesan cheese, 3.5 ounces of flour, the whole egg, egg yolk, kosher salt, and black pepper. Mix until you have a somewhat sticky dough.
Shaping and Cooking
- Dust a clean surface with additional flour. Divide the dough into 8 logs, each about 1-inch thick. Cut each log into 3/4-inch pieces to form the gnocchi.
- Dust the cut gnocchi with semolina flour to prevent sticking. Optionally, freeze them for 30 minutes to firm up.
- Bring a large pot of salted water to a boil. Gently add the gnocchi. They are done when they float to the surface, about 3 minutes.
- Drain the gnocchi and toss them with heated marinara sauce, adding a splash of pasta water if needed.
- Drizzle with extra-virgin olive oil, sprinkle with chopped fresh herbs, and add more Parmesan cheese if desired.
Notes
Store leftover gnocchi in an airtight container in the refrigerator for up to 2 days. For freezing uncooked gnocchi, place them on a baking sheet in a single layer and freeze until solid before transferring to a freezer bag. They can be frozen for up to 2 months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 12gFat: 10gSaturated Fat: 4gSodium: 500mgFiber: 2gSugar: 2g