Takes less time to make and much lighter than traditional potato gnocchi. The dough comes together quickly with no resting time required. Gnocchi freezes well so make some extras!
To freeze: Spread the gnocchi on a sheet pan and place in the freezer until firm. Transfer to a freezer bag or container until ready to use. Frozen gnocchi can be placed directly into the boiling water to cook.
Ricotta Gnocchi
Ingredients 1 lb (15 oz) ricotta cheese 1/2 cup Parmesan cheese 2 eggs ( 1 egg, 1 egg yolk) 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 - 2 cups all-purpose flour
Sauce: 1 Tablespoon olive oil 3 cloves garlic, minced ¼ teaspoon red pepper flakes 1 (28oz) can tomato sauce or crushed tomatoes Salt and pepper to taste 1/2 cup Parmesan cheese Optional garnish Basil or parsley
Directions
If the ricotta has a lot of liquid in the container: Drain in a strainer set over a bowl while you gather your ingredients to draw out excess liquid.
Sauce: Heat olive oil in a large saucepan or skillet. Add garlic and red pepper flakes and sauté for about a minute. Add tomato sauce and simmer on low heat while you prepare the dough.
Bring a large pot of water to boil.
Dough: In a large bowl, add ricotta, parmesan, 1 egg and 1 egg yolk, salt, pepper and stir until combined with a fork. Add 1/2 cup of flour and gently mix. Add more flour, 1/2 cup at a time, and mix together.
Using your hands, knead until a soft dough forms (don’t over mix). The amount of flour will depend on how wet the ricotta is.
Divide the dough into few pieces and roll into ropes on a floured surface. Cut each rope into 1-inch pieces. (Can press down with a back of the fork to get groove marks)
Once water comes to a boil, add some salt. Add gnocchi and cook until they float to top, cooking in batches if needed. Using a slotted spoon, transfer into the sauce.
Stir about 1/2 cup of the pasta water to sauce. Taste and add salt, pepper and parmesan cheese as needed. Garnish with parmesan cheese and optional herbs before serving.
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