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