Easy Ricotta Gnocchi 

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  • Level: Easy
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 servings
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Ingredients

Kosher salt and freshly ground black pepper

1 cup all-purpose flour, plus more for dusting 

2 large eggs 

1 pound fresh ricotta (about 2 cups) 

1 cup grated Parmesan 

4 to 8 tablespoons unsalted butter

2 tablespoons chopped Italian parsley 

Directions

  1. Bring a large pot of salted water to boil. Line a baking sheet with parchment paper and dust with flour.
  2. Beat the eggs with 1 teaspoon salt and several grinds of pepper in a small bowl. Put the ricotta in a large bowl and whisk in the eggs with a fork until smooth. With a wooden spoon, stir in 1/2 cup of the Parmesan. Stir in 3/4 cup of the flour; the dough should be slightly sticky but hold its shape, if not, add flour a tablespoon at a time, but not more than 1 cup in all.  
  3. Turn the dough onto a floured countertop and knead just to bring it together. Divide the dough into 4 pieces. Roll one piece into a 1-inch-thick log and cut into 3/4-inch-long nuggets. Press the tops lightly with the tines of a fork. Transfer to the prepared baking sheet. Repeat with the remaining dough.   
  4. To finish the gnocchi, melt the butter in a large skillet (use up to 8 tablespoons if you want your pasta saucy).
  5. Add the gnocchi to the boiling water – you may need to do this in batches. Add 1/2 cup of the pasta cooking water to the butter and let simmer while you cook the gnocchi. 
  6. Once they float, cook until tender, 2 to 3 minutes. Gently remove with a spider or strainer to the skillet with the sauce. Toss the gnocchi to coat in the sauce. Sprinkle with the parsley and remaining 1/2 cup Parmesan. Remove the skillet from the heat and stir gently to combine. 
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