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Ricotta Gnocchi

Ricotta Gnocchi - much easier and quicker than traditional potato gnocchi

Course: Side Dish
Cuisine: Italian
Keyword: ricotta gnocchi
Servings: 4
Author: Kitchen Nostalgia
  • 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
  1. In a large bowl, mix all the ingredients together to form a soft, moist dough.
  2. 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.
  3. 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.