Description
Learn how to make soft, pillowy ricotta gnocchi at home in just 5 easy steps. This beginner-friendly recipe creates a light and airy Italian pasta that pairs perfectly with tomato sauce, pesto, or brown butter sage.
Ingredients
Scale
- 1 cup whole milk ricotta cheese (drained)
- ½ cup all-purpose flour (plus more for dusting)
- 1 large egg
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- Pinch of nutmeg (optional)
- Optional flavor add-ins: lemon zest, chopped parsley, or spinach
Instructions
- Drain Ricotta: Place ricotta in a cheesecloth or paper towel-lined colander. Let drain for 30–60 minutes to remove excess moisture.
- Make Dough: In a large bowl, mix ricotta, flour, egg, Parmesan, salt, and nutmeg until just combined.
- Form Dough Ropes: Divide the dough into 4 sections. Roll each section into a ½-inch thick rope.
- Cut Gnocchi: Slice into ¾-inch pieces. Optionally, roll each piece over a fork to create ridges.
- Boil Gnocchi: Drop gnocchi into simmering salted water. When they float (2–3 minutes), remove with a slotted spoon.
- Serve: Toss gently with sauce of choice (e.g., tomato basil, pesto, or brown butter sage) and enjoy.
Notes
- For best results, use dry ricotta.
- You can freeze uncooked gnocchi: place on a tray until solid, then transfer to a freezer bag.
- For crispy gnocchi, sauté in butter after boiling.
- Try mixing fresh herbs or spinach into the dough for added flavor.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1 g
- Sodium: 340 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 85 mg