Light and Fluffy Ricotta Gnocchi

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Picture by food52

  • Prep Time
    30 Mins
  • Cook Time
    5 Mins
  • Serving
    6
  • View
    400
Indulge in these delightful homemade ricotta gnocchi, light as air and bursting with creamy ricotta flavor. Perfectly paired with your favorite sauce, they make for a comforting and satisfying meal.

Ingredients

Nutrition

Per Serving

  • Daily Value*
  • Calories: 250
  • Carbohydrates: 26g
  • Fat: 11g
  • Protein: 13g
  • Fiber: 1g

Tips and Recommendations

  • Be gentle when mixing the dough to ensure the gnocchi remain light and fluffy.
  • If the dough is too sticky, add a little more flour until it reaches the right consistency.
  • You can freeze uncooked gnocchi on a baking sheet before transferring them to a freezer bag for later use. Cook them directly from frozen, adding an extra minute or two to the cooking time.


FAQs

1. Can I use part-skim ricotta cheese instead of whole milk ricotta?

Yes, you can use part-skim ricotta cheese, but keep in mind that the gnocchi may be slightly less creamy.


Delicious recipes that can talk about you

  • Be gentle when rolling the cake. Use a kitchen towel dusted with powdered sugar to prevent sticking. 
  •  Experiment with different fillings such as fresh sliced strawberries or raspberry jam for variety. 
  •  To achieve a lighter and fluffier cake, sift the dry ingredients before folding them into the egg mixture. 


Picture by theclevercarrot

Instructions

  • 1. In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg. Mix until well combined.
  • 2. Gradually add the flour to the ricotta mixture, stirring until a soft dough forms. Be careful not to overmix.
  • 3. Dust a clean surface with flour and transfer the dough onto it. Divide the dough into four equal portions.
  • 4. Roll each portion into a long rope, about 1/2 inch thick. Use a knife to cut the ropes into bite-sized pieces, forming the gnocchi.
  • 5. Optional: Use the tines of a fork to create ridges on the gnocchi for texture.
  • 6. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water, working in batches if necessary to avoid overcrowding.
  • 7. Cook the gnocchi for about 2-3 minutes, or until they float to the surface of the water. Remove them with a slotted spoon and transfer to a serving dish.
  • 8. Serve the ricotta gnocchi with your favorite pasta sauce, garnished with fresh basil leaves.
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