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Ricotta Gnocchi

Updated: Mar 6

This is one of my favorite pastas to make and eat. If you're a fan of potato gnocchi for its soft pillowy texture, ricotta gnocchi will be your new fav in no time! Try my homemade ricotta recipe first and use some of it for this pasta dough, you won't be sorry.


Ingredients

- 1 cup of homemade ricotta

- About 1 cups of AP flour + more for dusting

- About 1/4 cup of grated parmesan cheese

- Pinch of salt


Instructions

- Measure out your flour and dump into a large bowl or on a flat surface (no chance of eggs spilling out here so don't be afraid to get messy on the counters)

- Create a well in the middle of the flour and fill it with the ricotta

- Garnish your flour and ricotta pile with parmesan and a pinch of salt and maybe stop to take a pic before you get your hands dirty

- Using a fork, start slowly incorporating the flour into the ricotta

- Start from the middle, folding flour in

- Once the dough starts to come together, clean off the fork and start working with your hands

- This dough should be very light so try not to over work it, just knead until the dough stops sticking to your hands and forms a ball (don't worry if you didn't quite use all the flour yet)

- Cover the dough in plastic wrap and let rest for about 15 mins, or just enough time for you to clean up your surface of any extra flour (save for later)

- After your dough has rested, unwrap it and section it into quarters

- Take one section and on a lightly floured surface start rolling out the dough with your hands, pretend you're making a snake with play-dough

- Once your dough is in a long snake shape that is about 1/2" thick, cut 1/2" pieces all the way down the snake

- Repeat with the other 3 quarters that remain

- If you'd like some texture, once you have all your 1/2"X1/2" pieces of dough, one by one roll them into a ball in your hands and then using a butter knife, your finger, or a board scraper (really anything that works for you) roll the dough ball over a textured surface

- This motion takes practice so don't worry if its not perfect the first time, part of the fun of making home made pasta is that each piece looks unique

- Once you have rolled out all of your little gnocchi, boil a pot of water and cook immediately until they just rise to the top of the water (about 3-4 minutes)

- I always like to test one to make sure its done, you'll know because when you cut one in half there is no more flour visible inside

- The result should be a light, soft pasta that still has some good texture

- Toss in any pasta sauce you like and enjoy!!!



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