How to Make Ricotta Gnocchi
This Ricotta Gnocchi is smooth and creamy, and it's a cinch to make! It's a great recipe for when you're craving homemade pasta, but don't want to spend a long time making it.
Servings: 4 servings
Calories: 364kcal
Ingredients
- 1.5 cups ricotta cheese drained
- 1 cup semolina flour
- 3 egg yolks
- 1.5 Tbsp Parmesan cheese grated
- 1 tsp pepper
Instructions
- Mix all of the ingredients together until well blended.
- Cover and let dough rest for about 30 minutes.
- While dough is resting, bring a large pot of salted water to a boil.
- Roll dough into a log approximately 1" thick. Roll log in extra semolina flour to keep it from sticking.
- Cut log into ~1" pieces.
- Carefully place each gnocchi into the boiling water and cook until gnocchi float (just 1-2 minutes).
- Use a slotted spoon to gently transfer the cooked gnocchi into the pan with whatever sauce you prefer.
Notes
An easy way to drain ricotta cheese is to wrap it in cheesecloth and then place in a colander over a bowl in the refrigerator. Ideally, ricotta should drain for a couple of hours or as long as overnight. (Just do this before you go to bed, and your ricotta will be ready to go for dinner tomorrow...just keep it in the refrigerator!)
Nutrition
Calories: 364kcal | Carbohydrates: 34g | Protein: 19g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 195mg | Sodium: 115mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin A: 623IU | Calcium: 240mg | Iron: 3mg
