If you are a gnocchi fan, you will love how quick, easy and healthy this ricotta version can be! Light, fluffy, perfectly chewy and just as flavourful as it’s potato cousin! Enjoy these bite size beauties in your favourite sauce, from a delicious brown butter sage sauce, a tomato or rose sauce, cream sauce, pesto or a cheese sauce!
What you will need:
- 1 ½ cups whole milk ricotta
- 3 egg yolks
- 1 cup flour – “00” or all-purpose
- ¾ cup parmesan cheese; grated
- Salt and pepper
Prep Time: 20 minutes ⧫ Cook Time: 1 minute
- Bring a large pot of water to a boil. While water is heating, strain ricotta then lay 4 paper towels onto a large plate. Add strained ricotta and distribute evenly over paper towels. Add another 4 layers of paper towel onto the top and press down firmly to remove any excess moisture from the ricotta.
- Using a spatula if necessary, transfer ricotta to a large bowl, add egg yolks and mix. Add flour, parmesan, salt, pepper and stir until evenly combined. Do not over mix. Dough should hold together nicely.
- Transfer dough to a lightly floured surface, roll and use your hands to shape dough into a circular disk. Using a knife or bench scraper, slice the disk into 6-8 even wedges.
- Using your hands, gently roll out each wedge into approx ¾ inch wide log shape. Cut each log into individual bite size gnocchi pieces. Lightly sprinkle cut gnocchi with flour to prevent them from sticking together.
- When ready to cook, add gnocchi to boiling water and cook for 30-60 seconds or until they float. Strain then toss in your favourite sauce and serve immediately!
- If you wish your gnocchi to be a bit crispy on the outside, add cooked gnocchi to a large frying pan, add a drizzle of olive oil and toast until slightly golden brown on both sides.