Ricotta Gnocchi

  • Yield : 4
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 30m

Ingredients I use

  • 1 container of Ricotta Cheese
  • ¾ of the same container of all-purpose flour
  • ¼ cup of graded Parmesano Reggiano cheese
  • Fresh cracked white or black pepper
  • With this recipe, I also added 3 finely sliced green scallions

How I made it

Stir together ricotta, parmesan cheese, pepper. Add flour, stirring to form a soft, wet dough.

Shape dough on a well-floured surface into 1-inch-thick pieces, shaped like a  rope. Cut crosswise into 1-inch pieces with a knife. Roll the pieces on a gnocchi board or simply roll with your index finger on a flat surface to make a slight indent in the dough.

Boil a large pot of water and season with sea salt generously. Add the gnocchi in two parts, boiling until they float and leaving for an additional 30-45 seconds. Then remove and place aside. I like to add a light drizzle of extra virgin Olive Oil so they do not stick together.

You can add your favorite sauce or simply add extra virgin olive oil and freshly graded parmesano-reggiano cheese.


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