Ricotta Gnocchi
Homemade Ricotta Gnocchi made with only 5 ingredients, a quick and easy recipe that is ready in well under 30 minutes. These soft pillowy little treasures pair really well with any sauce of your choice to create a delicious midweek dinner that goes down well with the everyone.
Servings: 4 people
Calories: 238kcal
Ingredients
- 1 cup plain flour
- 1 egg
- ¼ cup parmesan cheese, grated
- ⅔ cup ricotta cheese (200 g)
- ¼ teaspoon black pepper
Instructions
- Sift the flour onto the work surface, and make a well in the middle.
- Crack in the egg, and use a fork to beat it well, adding some flour in as you go.
- Add the ricotta, parmesan and black pepper, and knead everything well into a smooth dough that is slightly sticky - add more flour if necessary.
- Cut the dough into wedges to handle it easier, and roll each wedge into a rope of about 1 inch in diameter.
- Cut the rope into bite-sized pieces - you can also use a fork to create ridges in the gnocchi, but that's optional.
- Bring a pot of salted water to the boil, add add the gnocchi, working in batches to avoid overcrowding the pot.
- The gnocchi are ready when they float to the surface, that can take between 1-3 minutes, depending on the size of the gnocchi.
- Serve them with your favourite sauce and extra parmesan cheese.
Video
Notes
- Do not add too much flour, otherwise the gnocchi will be tough and chewy, rather than soft. Over kneading the dough can also lead to a touch texture.
- We need a soft, slightly sticky dough, and the gnocchi can be lightly dusted with flour if necessary before boiling them, so they do not stick to each other.
Nutrition
Calories: 238kcal | Carbohydrates: 27g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 159mg | Potassium: 104mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 306IU | Calcium: 180mg | Iron: 2mg