Ricotta Gnocchi - Ready in 20 minutes!
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
17 mins
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Servings
4
-
Calories
445 kcal
-
Cuisine
Italian
Ricotta Gnocchi - Ready in 20 minutes!
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Homemade ricotta gnocchi are ready in just 20 minutes - They're light, pillowy and you can easily make a big batch and freeze for later!
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Ingredients
- 500 g whole-milk ricotta well drained
- 1 large egg
- 6 tablespoon Parmesan Cheese grated
- 200 g 00 flour or all purpose flour
- sea salt
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Instructions
- In a large bowl, stir together the ricotta cheese with the egg and grated Parmesan cheese, until combined. Add ¾ (150 g) of the flour and season with a generous pinch of sea salt. Bring the dough together using your hands until all ingredients are well combined.
- Sprinkle your hands and the work surface with the remaining flour. Transfer the dough onto the surface, then gather into a ball. The dough should have a soft but elastic texture, if it's too sticky sprinkle a little more flour.
- Flatten the ball into a large disk about 1-inch (2 ½ cm) thick. Cut the dough into ¾ inch (2 cm) thick strips, then gently roll each strip into a rope.
- Using a sharp knife, cut the rope crosswise every ¾ inch (2 cm) to make small logs. Arrange them on a baking tray covered with parchment paper, and repeat the process with the remaining ropes.
- Bring a large pot of water to a soft boil. Place the gnocchi into the boiling water and cook them for 1-2 minutes or until they float. Remove them with a slotted spoon, then serve immediately with your favourite sauce.
Notes
- How to drain the ricotta
- Place the ricotta cheese in a sieve over a large bowl and let it drain for 30 minutes.
- Alternatively, place the ricotta between a few sheets of kitchen paper and gently pat dry. If the ricotta sticks to the paper, scrap it gently with a rubber spatula.
- How to freeze ricotta gnocchi
- Spread uncooked gnocchi on a lightly floured baking tray.
- Place them in the freezer until they're firm, about 30 minutes, then transfer them to a freezer bag and freeze for up to 1 month.
- Frozen gnocchi can be dropped directly into hot boiling water. Cook them for approximately 3-4 minutes or until just tender.
- Recipe slightly adapted from my "20-Minute Italian" cookbook, published by Page Street Publishing Co., October 2019.
Nutrition Information
Show Details
Calories
445kcal
(22%)
Carbohydrates
42g
(14%)
Protein
23g
(46%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
242mg
(10%)
Potassium
207mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
674IU
(13%)
Calcium
361mg
(36%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 242mg | 10% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 674IU | 13% |
| Calcium | 361mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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