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Ricotta Gnocchi - Ready in 20 minutes!

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
17 mins
Servings: 4
Calories: 445 kcal
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.