A lighter and more delicate flavour than a potato gnocchi, try this simple and delicious ricotta recipe – with bonus points if using your own homemade ricotta!
You will need:
500 g (2 cups) of fresh Ricotta cheese
300 g (2 ¼ cups) of all purpose flour
2 medium eggs
110 g (1 cup) of grated Parmigiano Cheese
Pinch of salt.
How to make it
- In a large bowl, mix the ricotta with the eggs until you get a cream.
- Add the grated Parmigiano cheese and a pinch of salt and mix well.
- Add the flour a little at a time. Mix well until the mixture is compact but soft.
- Transfer the mixture to a pastry board, dust with flour and knead it for a minute to form a loaf.
- Cut a small handful of the dough, then use your hands to make a long roll of dough as thick as a finger.
- Cut the roll every 2cm to form your gnocchi pieces, lightly dusting with flour as you cut them. This will keep the gnocchi from sticking to each other.
- Repeat until all dough is prepared into gnocchi pieces.
How to cook it
- Bring a large pot of salty water to the boil.
- Remove excess flour and place a few gnocchi pieces at a time into the boiling water.
- When the gnocchi come to the surface, they are cooked.
- Remove with a slotted spoon and repeat until all gnocchi pieces are cooked.
Enjoy your cooked ricotta gnocchi with your favourite sauce. We recommend keeping it simple with a sage butter, tomato or pesto sauce; however, it is equally delicious with a richer bolognaise or cheese fondue.
Kathy and Rosie
