This homemade ricotta gnocchi can be made in under 30 minutes and is worth every second! Delicate texture and full of flavor. Much better than packaged gnocchi and very easy to make.
- 8 oz / 250g ricotta – ordinary supermarket ricotta, not expensive fresh Italian ricotta
- ¾ cup freshly grated parmesan cheese
- ¾ to 1 cup plain flour, plus more for dusting
- 1 egg + 1 egg yolk
- ¼ tsp salt
- Black pepper
- Combine the gnocchi ingredients in a bowl except the flour.
- Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add ¾ cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right.
- Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1″/2.5cm thick. Cut it into 8 pieces.
- Roll a piece into a log about 3/5″ / 1.5 cm in diameter and about 10″/25cm long. Repeat with remaining dough.
- Line 4 logs up, then cut them into 3/5″ / 1.5cm pieces. Repeat with remaining 4 logs.
- Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2½ minutes, or until the gnocchi is floating on the surface for around 30 seconds.
- Reserve 1 mug of cooking water. Then drain and add the gnocchi into the frying pan with your sauce of choice.