5 from 15 votes
Ricotta Gnocchi - Ready in 20 minutes!
Ricotta Gnocchi are small, soft dumplings made by combining well-drained ricotta cheese with Parmesan, egg, and Italian ’00’ flour. The dough is rolled into ropes, cut into bite-sized pieces, and cooked briefly in boiling water until they float, resulting in tender gnocchi with a delicate texture. This quick method produces light, creamy gnocchi without the heaviness of potato-based varieties.
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
Servings:
4
Calories:
445 kcal
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 445
% 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.