Recipe courtesy of Cooking Thin
Show: Cooking Thin
Save Recipe Print
Total:
1 hr
Prep:
40 min
Inactive:
10 min
Cook:
10 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

Ingredients

Ricotta Cheese:

Directions

In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined. Add the grated cheese and a pinch of salt. Taste and adjust seasonings. 

Pour flour onto a large plate or shallow pie dish. As if you were making chocolate chip cookies, use a teaspoon to form oval shape gnocchi and drop into flour. Do not let the formed gnocchi touch each other or they'll stick together. 

Working in batches of six, coat gnocchi lightly with flour by rolling the plate. Dust flour off gnocchi and place on a parchment lined cookie sheet. Repeat. Refrigerate two hours or until gnocchi are firm. You can refrigerate overnight but fresh gnocchi is best eaten the day it's prepared. Drop gnocchi into salted boiling water. Adjust heat to a simmer. When gnocchi floats to the top and is slightly firm to the touch, about 3-4 minutes. Remove using a slotted spoon. 

Serving suggestion: melted butter, peas and sage or a lean pasta topping of your choice, such as tomato sauce with basil and a shaving or two of parmesan cheese.

Ricotta Cheese:

In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform (we suggest an unheated oven). After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Homemade Ricotta

Recipe courtesy of Ina Garten

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Gnocchi with Bacon and Sweet Peas

Recipe courtesy of Aaron McCargo Jr.

Ricotta Gnocchi

Recipe courtesy of Geoffrey Zakarian

Spinach and Ricotta Gnocchi

Recipe courtesy of Debi Mazar|Gabriele Corcos

Browse Reviews By Keyword