Store-bought gnocchi just doesn’t compare to scratch made. These little pillows are perfect with really any kind of sauce.
Ricotta gnocchi is a lot less work than its sister, potato gnocchi. There’s no potatoes to boil or peel. All you need is a carton of good ricotta cheese. I’m not really into low fat cheese, they usually pump it with extra sugar or salt to make up for the lack of fattiness. I’d rather stick to whole fat and less junk!
Make a little well with the ricotta cheese…
You need a nice large flat, clean surface. I just went ahead and used our granite countertops, pretty easy to clean and a big enough surface to get the job done.
Sprinkle the ricotta cheese with the flour, parmesan cheese, salt, pepper, and nutmeg.
Next crack the egg into the center of the well.
Start incorporating the egg into the rest of the mixture slowly with a fork.
After it is all incorporated, begin to lightly knead the dough.
Cut off about 1 inch. long pieces to make the little gnocchi.
These little ridges are what makes these so perfect for holding onto sauce. Here is a gnocchi board, they sell them in some kitchen stores, but you can also just use a fork. Press the gnocchi onto the board with your thumb and as your pressing, roll your thumb off. This will create a little pocket and ridges almost all the way around the gnocchi. I like to do mine on the diagonal.
Then they should look like this!
Make sure to dust them with some flour on whatever plate or surface you put them on. Boil them in a large pot of salted water until they float. Then serve with pesto, or broccoli rabe and sausage, or tomato sauce, or pretty much anything.
- • 1 cup unbleached all purpose flour
- • 1 cup ricotta
- • 1 egg
- • 1 teaspoon salt
- • 1 teaspoon pepper
- • ¼ teaspoon nutmeg
- • ¼ parmesan cheese
- Place a large pot of water on the stove to boil.
- Combine the dry ingredients together in a bowl. Place the ricotta cheese on a lightly floured. Make a well in the center of the ricotta. Pour the dry ingredients over the top of the ricotta. Crack one egg in the well and using your hands mix the egg into the ricotta and dry mixture. Keep kneading the dough until it is combined.
- Cut a small piece of the dough off and roll into a long log. Cut off ½ inch pieces from the log. Roll each piece over a fork to create ridges on the gnocchi.
- Repeat with all dough. Boil the gnocchi until it floats and place on a sheet to cool. Boil in batches to prevent sticking.