Ricotta Gnocchi - Ready in 20 minutes!
User Reviews
5
-
Prep Time
15 mins
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Cook Time
2 mins
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Total Time
17 mins
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Servings
4
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Calories
445 kcal
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Cuisine
Italian
Ricotta Gnocchi - Ready in 20 minutes!
Description
This Ricotta Gnocchi recipe uses whole-milk ricotta cheese drained to remove excess moisture, mixed with grated Parmesan cheese, an egg, salt, and semolina or Italian '00' flour. The dough is handled gently to maintain a soft, elastic texture and rolled into ropes before cutting into small pieces roughly 2 cm wide. The gnocchi are boiled in gently boiling water until they float, an indication they are cooked through.
The gnocchi have a soft, pillowy texture with subtle cheesy flavor from the ricotta and Parmesan. They provide a delicate alternative to traditional potato gnocchi and cook quickly in about 1–2 minutes.
Once cooked, the gnocchi can be served with your choice of sauce or simply tossed with butter and herbs. The recipe notes that uncooked gnocchi freeze well when first frozen solid on a tray, then stored in bags, and can be cooked from frozen by extending boiling time slightly.
Ingredients
- 500 g ricotta cheese well drained, whole-milk
- 1 egg large
- 6 tablespoon Parmesan Cheese grated
- 200 g Italian 00 flour or all-purpose flour
- salt sea salt
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
- Drain ricotta cheese in a sieve over a bowl for 30 minutes to remove excess moisture before mixing into the dough.
- You can also pat ricotta dry between kitchen paper sheets and gently scrape off any sticking to the paper with a spatula.
- Freeze uncooked gnocchi on a floured tray until firm, then store in a freezer bag for up to one month.
- Cook frozen gnocchi by placing directly into boiling water and increasing cooking time to 3-4 minutes or until tender.
- This recipe is adapted from "20-Minute Italian" cookbook published in 2019.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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