Ricotta Gnocchi

Ricotta Gnocchi are just plain dumplings made with fresh ricotta cheese but without potatoes. They are a delicious and an easy alternative to the classic Potato Gnocchi recipe, but much faster to make!

How to Make It

1

In a large bowl, put the ricotta with the eggs and mix well until you get a cream.

Buy Now

2

Add the grated Parmigiano cheese and a pinch of salt. Mix and finally add the flour a little at a time. Mix well until the mixture is compact but soft.

3

Transfer the mixture to a pastry board, dust with flour  and knead it for a minute to form a loaf then cut a piece of dough.

4

Make a long roll of dough as thick as a finger. Cut the roll every 2 cm (about 1 inch). Lightly dust the gnocchi with flour as you cut them.

4

Cook ricotta gnocchi in plenty of salted water. When the gnocchi come to the surface, they are cooked. So drain them with a slotted spoon.

Burst

or tomato sauce

Serve ricotta gnocchi topped with a butter, sage and parmigiano sauce.