Description
Simple ricotta gnocchi are surprisingly easy to make. Brown butter or truffle oil makes a perfect sauce.
Ingredients
Units
Scale
- 1.5 lbs (680 g) ricotta
- 2 large eggs
- 1.5 cups (355 ml) grated grana cheese
- 1 cup (237 ml) all-purpose flour
- Kosher salt
- freshly ground pepper
Instructions
- In a large bowl, beat the ricotta vigorously with a whisk. Press any firm curds through a strainer.
- Add the eggs and grated cheese and whisk until fluffy.
- Add the flour and whisk until just combined.
- Season with salt and pepper.
- Place a layer of flour in a pie plate or other shallow dish.
- Dust a sheet pan with flour.
- Dust your hands with flour.
- Scoop about 1 tablespoon of the ricotta mixture and place it in the pie plate on top of the flour.
- Turn the ricotta ball until coated with flour, then shape it into an oblong dumpling.
- Place the gnocchi on the sheet pan.
- Test a gnocchi in simmering water to ensure it holds together; add more flour if necessary.
- Repeat until all the ricotta mixture is used, shaping 4 gnocchi at a time and ensuring they are not touching on the sheet pan.
- Refrigerate the sheet pan of gnocchi.
- Bring a large pot of water to a boil over high heat.
- Add a liberal amount of salt and reduce heat to a simmer.
- Prepare your sauce in a large sauté pan.
- Remove the gnocchi from the refrigerator.
- Transfer about a quarter of the gnocchi to the boiling water; cook in batches.
- Scoop the gnocchi out as they float to the top and transfer them to the sauté pan with the sauce.
- Serve immediately.
Notes
- For a richer flavor, use whole milk ricotta cheese.
- If the dough is too sticky, add more flour, 1 tablespoon at a time.
- Freeze uncooked gnocchi on a baking sheet before transferring to a freezer bag for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 15
- Cholesterol: 100