4-Ingredient Ricotta Gnocchi Recipe

The softest, airiest handmade ricotta gnocchi. Make this simple gnocchi dough in minutes without draining the ricotta. You may freeze cooked or uncooked gnocchi. After boiling, add sauce to enjoy!

– 1 pound (450 g) whole milk ricotta cheese – ▢2 large egg – ▢½ cup (50 g) freshly grated Parmesan cheese, plus more for serving – ▢1 teaspoon salt – ▢1½ cups (185 g) all-purpose flour, plus more for the work surface

INGREDIENTS

Make dough Eliminate excess ricotta liquid. Mix ricotta in a big bowl. Add Parmesan, salt, and cracked eggs to the bowl. Stir with a wooden spoon or whisk until smooth.

INSTRUCTIONS

STEP 1

Stir flour into ricotta mixture with a spoon to make dough. Shaggy and sticky. If too soft, add flour. Tips: Avoid overmixing and overflouring light gnocchi.

STEP 2

Make the gnocchi now or refrigerate the dough in a basin for 1–24 hours. Chilling the dough makes it easier to handle.

STEP 3

Make gnocchi Lightly flour and parchment one or two rimmed sheet pans. Sprinkle flour on a clean surface or large cutting board. Place the dough on the table and gently mound it.

STEP 4

Cut the dough into four or five palm-sized pieces with a bench knife or large knife. Set aside all but one. Dust the dough and your hands with flour. Gently roll into a ¾ to 1-inch rope using your hands.

STEP 5

Cut the rope into 1-inch gnocchi using a knife or bench scraper. On the sheet pan, place gnocchi. Flour a wooden board or dinner fork for ridged gnocchi. 

STEP 6

Make an indented dumpling with lines by pushing and rolling each gnocchi off the board or fork with your thumb.

STEP 7

Roll and slice the remaining dough again and place on the sheet pan. Refrigerate the gnocchi in plastic wrap on the sheet pan one day before boiling.

STEP 8

Boil gnocchi Boil a large kettle of water with 1 tablespoon of kosher salt per quart. 

STEP 9

The easiest method is to grab two parchment paper edges, invert them over the pot, and slide the gnocchi into the boiling water.

STEP 10

Boil gnocchi 3 minutes until they float. Drain and immediately add sauce and Parmesan. See notes for sauce ideas.

STEP 11

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