Italian ricotta gnocchi are much easier and quicker to prepare than traditional potato gnocchi.
Ricotta Gnocchi - much easier and quicker than traditional potato gnocchi
- 8 oz (225 g) ricotta cheese
- 7 oz (200 g) flour
- 1 large egg
- 1 oz (30 g) grated parmesan cheese
- a pinch of grated nutmeg
- salt ground black pepper
In a large bowl, mix all the ingredients together to form a soft, moist dough.
Transfer the mixture out onto a floured surface and knead for 3 minutes. Roll the dough into a thin sausage shape, then cut into gnocchi about 1 inch (2cm)long.
Cook the ricotta gnocchi in a large saucepan of salted boiling water for 4-7 minutes or until the gnocchi rise to the surface. Remove the gnocchi from the pan with a slotted spoon.