Ricotta gnocchi made with just two ingredients are truly delicious and make for an excellent, quick alternative to the classic – yet still much-loved – potato gnocchi.
For this recipe, I’ve used Ricotta Romana DOP, a real treat that gives the dish a unique creaminess. A huge advantage of these gnocchi is that they can be prepared in advance: unlike potato gnocchi, they don’t stick together and retain their perfect texture. Let’s take a look at what you’ll need and how to make them in just a few minutes!
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Ingredients
Follow these simple steps and in just a few minutes you’ll have some fabulous gnocchi
INGREDIENT
Tools
Steps
Here’s what you need to make ricotta gnocchi
Method
Form a well: Place the flour in a mound on a work surface or in a large bowl, creating the classic well in the centre.
Combine the ingredients: Add the ricotta, the egg and a pinch of salt to the centre of the well.
Knead: Begin to mix the ingredients together with your hands until you have a smooth, soft but firm dough. If the dough is too sticky, add more flour: the exact amount always depends on how much water the ricotta you’ve chosen to use contains.
Shape the gnocchi: Once the dough is ready, divide it into several portions and roll them into long, thin strands (the classic ‘filoncini’). Then cut them into pieces of the desired size, giving them the typical shape of gnocchi.
Cooking: Cook the ricotta gnocchi in plenty of boiling salted water; they’ll only take a few minutes (as soon as they float to the surface, they’re ready, just like classic gnocchi).
Serving: Drain them gently and serve them however you like!
TIPS
To prevent the dough from requiring too much flour, I recommend draining the ricotta in a sieve for a few hours before you start preparing it, to remove any excess whey.
Varied doses for servings