Ricotta gnocchi is one of my favorite pasta dishes. I refer to them as “little pillows of heaven” as they are so light and fluffy and almost seem to melt in your mouth. Because it was not always something I would find on a menu, I decided to create my own – since then it has become one of my favorite dishes to make on Italian night. They are so easy!
You can toss them in a tomato-based, cheese-based or even a simple brown butter sauce. I featured them above in my tomato-cream sauce found here. They are also delicious served with meatballs, braciole, veal or chicken. My recipe is perfect served as 2-3 main dishes or 3-4 side dishes, however it can certainly be multiplied to suite your need. To make them even fancier, you can roll along a fork or use a gnocchi roller/cutter. No matter how you make them, I hope you love my homemade ricotta gnocchi!
Homemade Ricotta Gnocchi
Ingredients
- 2 eggs, beaten
- 15 oz whole milk ricotta
- 1 cup parmesan cheese, freshly grated
- 1 cup "00" flour
- salt & pepper, to taste
Instructions
- Remove ricotta cheese from container and press between paper towels to remove excess liquid.
- Mix eggs, ricotta, parmesan, salt and pepper in large bowl.
- Add flour, starting with 1/2 cup. Slowly add more in 1/4 cup increments (up to 1 cup total) until the dough reaches a slightly sticky consistency.
- Cut ball of dough into 6 parts.
- Roll each part into a 1-inch thick log and cut into 3/4" – 1" pieces. Liberally toss dough balls in flour to prevent sticking together.
- Add gnocchi into large boiling pot of water in batches to prevent sticking together (I generally add 1/3 at a time).
- Cook for about 1 minute until the gnocchi start to float and use slotted spoon to remove from water. Continue cooking batches until all dough balls have been cooked.
- Toss in sauce of choice.