Easy Ricotta Gnocchi
Magdalena O'Neal
With a single basket of Bellwether Farms ricotta in my possession, I whipped up a batch of homemade ricotta gnocchi in under an hour.
How to Make It
1
Add egg, ricotta, parmesan, salt, and pepper to a bowl. Mix to combine.
2
Add flour a quarter cup at a time until a dough begins to form, it should be sticky but not so much that it won't hold its shape when pinched.
3
Spread a generous amount of flour onto a piece of parchment paper and scrape your dough into a loose log form. Roll it up and refrigerate for 30 minutes.
4
Once chilled, cut the log into four pieces diagonally. Roll each log one at a time into a 10-inch cylinder and cut it into 1-inch pieces. You can either cook your gnocchi smooth like this as some prefer or roll them gently along the backside of a fork to create divots. These divots are great because they can hold little bits of sauce or butter once cooked, but aren't necessary.
5
To cook the gnocchi, place them in batches in salted boiling water for 3-4 minutes or until they begin to float. Pull them out with a slotted spoon and place them into an ice bath to make sure they don't continue cooking. You can freeze them for later or eat them right away with a sauce of your choice.
Ingredients
7 oz fresh ricotta
⅓ cup grated parmesean
1 egg
salt and pepper to taste
¾ cup all-purpose flour (plus more for dusting)
Directions
1
Add egg, ricotta, parmesan, salt, and pepper to a bowl. Mix to combine.
2
Add flour a quarter cup at a time until a dough begins to form, it should be sticky but not so much that it won't hold its shape when pinched.
3
Spread a generous amount of flour onto a piece of parchment paper and scrape your dough into a loose log form. Roll it up and refrigerate for 30 minutes.
4
Once chilled, cut the log into four pieces diagonally. Roll each log one at a time into a 10-inch cylinder and cut it into 1-inch pieces. You can either cook your gnocchi smooth like this as some prefer or roll them gently along the backside of a fork to create divots. These divots are great because they can hold little bits of sauce or butter once cooked, but aren't necessary.
5
To cook the gnocchi, place them in batches in salted boiling water for 3-4 minutes or until they begin to float. Pull them out with a slotted spoon and place them into an ice bath to make sure they don't continue cooking. You can freeze them for later or eat them right away with a sauce of your choice.
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