Ricotta Gnocchi

Gnocchi are little Italian dumplings served with sauce. Usually made with potatoes, the best gnocchi are like soft pillows. Personally, I find they are even more delectable when made with ricotta cheese.

Yield 40-50 gnocchi
Time 15 minutes
  • Large bowl
  • Whisk
  • Large saucepan
  • Slotted spoon
  • 1 c ricotta cheese
  • 1 egg
  • 1 t nutmeg
  • ½ c finely grated parmesan
  • ½ to 1 c flour
Directions Whisk the ricotta cheese with the egg until fluffy.

Bring a pot of salted water to a simmer.

Stir in the nutmeg and parmesan, turn out onto a floured board, then knead in just enough flour to make the dough pliable and not sticky. Do not overmix.

Roll the dough into long strands about ¾-in in diameter. Cut into pieces about 1½-in long, then press down on both sides of each gnocchi with a fork, to form shallow grooves.

Drop the gnocchi in the simmering water and cook just until they float, about 1 to 2 minutes.

Serve hot with sauce, or cover with cheese and broil for a few minutes.

Notes If you’re making a lot of gnocchi, you’ll want to do them in batches so that you don’t crowd them together in the water. I usually heat up my sauce in another pan and drop the cooked gnocchi right into that to keep them warm.

Also see my recipe for broiled ricotta gnocchi.

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