Ricotta Gnocchi
Ricotta gnocchi is better than potato gnocchi and that’s a hill I’ll die on. They’re fluffy, pillowy, dreamy…literally every adjective that would make you feel you’re on cloud nine. I love homemade gnocchi because they’re so simple. They come together quickly, they’re minimal ingredients, and you don’t have to worry about perfect shapes. Step into this dream with me and make this for someone you love.
Ricotta Gnocchi
Simple, quick ricotta gnocchi recipe from scratch.
Ingredients
- 2 cups ricotta cheese
- 2 eggs
- 1 cup parmesan cheese
- 2 ½ cups flour
Instructions
- Combine the ricotta, eggs, parmesan, salt, and pepper.
- Add the flour and knead until a soft, pillowy dough forms. If the dough is sticky, keep adding flour little by little until it isn't sticky anymore.
- Let it rest in the fridge for 30 minutes.
- Flour your work surface and cut off a section of your dough ball. When I start this part of the recipe, it's also when I usually start boiling my water as well.
- Roll it into a long log and cut it into sections that are about an inch thick. If you're confused at all about the process, there are a handful of Youtube videos showing the proess!
- Boil until they float to the top or for 3 minutes.
