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The Easiest Ricotta Gnudi (Gnocchi)

The Easiest and Lightest Ricotta Gnocchi Recipe

Scratch any preconceived idea you have that gnocchi is both time consuming, hard and requires technique. Reason being: i’ve eliminated all the annoying things about making gnocchi (potato) and replaced it with this years cheese obsession (ricotta). Light, fluffy, one bowl, one pot and 10 minutes baby! The less flour you use the better so don’t worry too much about the dough being sticky just lightly dust each little cloud after you cut them.

FYI:
This recipe is for the gnocchi only. I’ve made it twice now, once with my Classic Tomato Sauce and another with my pesto and I personally think the tomato is better but totally your call! I’ve also tried par cooking them in water then finishing them off in a hot non stick pan with some butter to get a nice caramelisation happening but found it too oily so I recommend sticking to my method below.

Instagram friends: I have a highlighted story in my profile with how to make this.

The Easiest Ricotta Gnocchi

Serves 2-3
Adapted from Serious Eats

Ingredients

  • 250g tub of ricotta – drained the excess liquid
  • 2/3 cup grated parmesan
  • 1 egg
  • 1 egg yolk
  • 1 cup plain flour + extra for sprinkling
  • Salt & pepper

Serve with either of these:
Classic Tomato Sauce
Pesto

Method

Grab a big bowl then using a spatular gently combine the ricotta, egg, egg yolk and parmesan until smooth. Start combining the flour and salt and pepper into the mixture until it somewhat resembles a dough. It will be super sticky – that’s to be expected.

Generously flour your surface then tip the dough onto your bench. Quarter the dough then lightly flour each quarter. Roll each quarter into a long log – about 2cm in height then using a knife, cut into gnocchis. It’s up to you whether you want to press down with a fork or not – purely aesthetics! Grab a baking tray and cover with baking paper and sprinkle with more flour then place your gnocchis on the tray while you finish the other three logs. Sprinkle again with a bit more flour as they will likely be a little sticky.

(If you’re making your own tomato sauce or pesto do this now).

Get a big pot of water rapidly boiling then plop your gnocchis in. Best to do this in stages to not overcrowd the pot. Once they float to the top they’re done – around 2 minutes.